ZUCCHINI AND SUMMER SQUASH GRATIN WITH PARMESAN AND FRESH THYME
this is AMAZING!!!! Have some nice crusty bread to sop up the luscious juices. I served this as a main dish--serves 4 as a main dish, six-eight as a side. Please be sure to let this set out before serving, as the recipe instructs--it makes it a much more cohesive gratin.
Provided by spatchcock
Categories Onions
Time 1h25m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- To cook the onions: In a medium skillet, heat the olive oil over medium heat.
- Add the onions and sauté, stirring frequently, until limp and golden brown, about 20 minute Reduce the heat to medium-low if they're browning too quickly.
- Add the garlic and sauté until soft and fragrant, 1 to 2 minutes.
- Spread the onions and garlic evenly in the bottom of an oiled 2-quart shallow gratin dish (preferably oval).
- Let cool.
- To assemble the gratin: Heat the oven to 375°F.
- Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices.
- In a medium bowl, toss the zucchini and squash slices with 1-1/2 Tbsp of the olive oil, 2 Tbsp of the thyme, and 1/2 teaspoons of the salt.
- Reserve half of the cheese for the top of the gratin.
- Sprinkle 1 Tbsp of the thyme over the onions in the gratin.
- Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese.
- Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese.
- Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full.
- Season lightly with pepper and the remaining 1/2 tsp salt.
- Drizzle the remaining 1-1/2 Tbsp olive oil over all.
- Combine the reserved cheese with the remaining 1 Tbsp thyme and sprinkle this over the whole gratin.
- Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 minutes.
- Let cool for at least 15 minutes before serving.
Nutrition Facts : Calories 633.8, Fat 29.5, SaturatedFat 8.2, Cholesterol 18, Sodium 1050.8, Carbohydrate 90.9, Fiber 46.5, Sugar 10.3, Protein 30.2
YELLOW SQUASH AND ZUCCHINI GRATIN
This gratin is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven and serves up bubbly and delicious. -Jonathan Lawler, Greenfield, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.
Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
ZUCCHINI GRATIN WITH PARSLEY AND THYME
Provided by Molly O'Neill
Categories side dish
Time 1h30m
Yield Four servings
Number Of Ingredients 7
Steps:
- Sprinkle the zucchini rounds with 2 teaspoons of the salt, place in a sieve and let drain for 1 hour. Pat dry. Preheat the oven to 350 degrees. Arrange the zucchini in a 10-inch quiche dish in concentric circles, overlapping the pieces slightly.
- Whisk together the wine, oil, parsley, thyme, remaining salt and pepper to taste and spoon over the zucchini. Bake until zucchini is tender but not too soft, about 25 minutes.
Nutrition Facts : @context http, Calories 39, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 355 milligrams, Sugar 4 grams
SUMMER SQUASH GRATIN WITH TOMATOES, PARMESAN AND FRESH THYME
Delicious veggie dish with intense flavor. Suitable as a main course for a light meal, or a fantastic summer side dish. A shallow oval gratin dish will give you the best results, but a shallow casserole dish will work as well, just be certain to cook it until the veggies have shrunken and the juices have reduced. Source: Fine Cooking
Provided by Tracy K
Categories Vegetable
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- To cook the onions-- In a medium skillet, heat the olive oil over medium heat.
- Add the onions and sauté, stirring frequently, until limp and golden brown, about 2 min.
- Reduce the heat to medium-low if they're browning too quickly.
- Add the garlic and sauté until soft and fragrant, 1 to 2 min.
- Spread the onions and garlic evenly in the bottom of an oiled 2-qt. shallow gratin dish (preferably oval).
- Let cool.
- To assemble the gratin: Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices.
- In a medium bowl, toss the zucchini and squash slices with 1-1/2 Tbs. of the olive oil, 2 Tbs.of the thyme, and 1/2 tsp.of the salt.
- Reserve half of the cheese for the top of the gratin.
- Sprinkle 1 Tbs.of the thyme over the onions in the gratin.
- Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese.
- Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese.
- Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full.
- Season lightly with pepper and the remaining 1/2 tsp.salt.
- Drizzle the remaining 1-1/2 Tbs.olive oil over all.
- Combine the reserved cheese with the remaining 1 Tbs. thyme and sprinkle this over the whole gratin.
- Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 min.
- Let cool for at least 15 min.before serving.
- NOTE: You can use any combination of summer squash for this dish.
SUMMER SQUASH AND ZUCCHINI GRATIN
Easy to make and delicious squash and zucchini gratin side dish.
Provided by becky
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Slice onion into thin rounds. Slice zucchini and yellow squash into 1/4-inch rounds.
- Melt butter in an oven-proof skillet over medium heat. Add onion slices and cook until soft and translucent, about 5 minutes. Add garlic and cook until softened, 2 to 3 minutes. Add cream and ricotta cheese; stir and simmer until bubbly and starting to thicken, 3 to 5 minutes.
- Slowly stir in Parmesan cheese. Add zucchini and summer squash and gently stir to combine. Cook for just a few minutes then sprinkle with bacon. Spread Gouda cheese evenly over the bacon and top with salt and pepper.
- Transfer skillet to the preheated oven and bake until cheese is deep golden brown on top and squash is tender, about 20 minutes. If squash needs more cooking time, cover the skillet with foil so the top crust doesn't get too dark.
Nutrition Facts : Calories 475.1 calories, Carbohydrate 11 g, Cholesterol 130.7 mg, Fat 38.5 g, Fiber 2.5 g, Protein 22.9 g, SaturatedFat 22.2 g, Sodium 1087.3 mg, Sugar 3 g
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