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Squash and Tomato Gratin

Squash and Tomato Gratin



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A crunchy, cheesy topping gives this tomato and squash gratin big flavor and texture.

Ingredients

  • 4 Tbsp. olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 2 large summer squash, thinly sliced
  • 1 cup coarse fresh breadcrumbs

Recipe Preparation

  • Toss breadcrumbs with Parmesan and 2 Tbsp. oil; season with salt and pepper. Heat remaining 2 Tbsp. oil in a medium ovenproof skillet over medium-high heat. Add tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper. Top with squash and breadcrumb mixture. Bake at 350° until squash is tender and breadcrumbs are golden brown, 20–25 minutes.

Nutritional Content

Calories (kcal) 290Fat (g) 19Saturated Fat (g) 4.5Cholesterol (mg) 10Carbohydrates (g) 21Dietary Fiber (g) 2Total Sugars (g) 3Protein (g) 8Sodium (mg) 480Reviews SectionThis recipe needed help. The only seasoning was salt and pepper. The next time I'll at least saute some onion and garlic before I add the tomato. make sure you don't use 2 large squash or it will never get tender in 20-25 minutes. I doubled the crumbs and cheese. Was a good recipe with a few tweaks will be great. Glad it wasn't full of cream and an over abundance of cheese.

Summer Gratin

This Summer Gratin is full of seasonal fresh vegetables! Serve it as a side dish to grilled meats and fish. Or you can enjoy it as a main dish too!

This gratin is layered with four kinds of vegetables- onion, tomato, zucchini and yellow squash. It’s topped with Parmesan and fresh thyme, and it’s baked until golden brown on top.


Zucchini Summer Squash Tomato Gratin Recipe

Everything’s coming up zucchini! Jeanette Chen of Jeanette’s Healthy Living shares this lovely French inspired summer dish from her kitchen. This gratin is basically a zucchini tomato summer squash casserole that has goat cheese sprinkled on top. First thought, there’s a layer of sweet sautéed onions and garlic at the base of a casserole dish. Then, sliced zucchini, tomatoes and summer squash are alternately layered row by row. The trick is to use zucchini, tomatoes and summer squash that about the same diameter so the gratin looks as uniform as possible. Save the other pieces for a saute for another day.
Serves four to six people.

Zucchini Summer Squash Tomato Gratin Recipe

Ingredients
3 tablespoons extra virgin olive oil
2 onions, halved, sliced
4 cloves garlic, minced
2 zucchini (

1 pound), cut into ¼” slices
2 summer squash (

1 pound), cut into ¼” slices
7 small tomatoes (

1 pound), cut into ¼” slices
½ teaspoon sea salt
½ teaspoon fresh ground black pepper
2 teaspoons Herbes de Provence
2 ounces goat cheese, crumbled

Directions
Preheat oven to 375 degrees. Spray bottom of 13x9x2 inch casserole dish with cooking spray or brush lightly with oil.
Heat 1 tablespoon oil in large skillet add onions and saute until translucent add garlic and saute another minute transfer to casserole dish and spread to cover the bottom of the dish. Sprinkle with 1 teaspoon Herbes de Provence.
Alternately layer zucchini, summer squash and tomato in casserole dish. Drizzle remaining olive oil on top. Season with salt, fresh ground black pepper and remaining Herbes de Provence. Cover dish with foil and bake for 40 minutes uncover dish, sprinkle goat cheese on top and continue baking, uncovered, for another 30-35 minutes, until browned.

1 pound), cut into ¼" slices 2 summer squash (

1 pound), cut into ¼" slices 7 small tomatoes (

1 pound), cut into ¼" slices ½ teaspoon sea salt ½ teaspoon fresh ground black pepper 2 teaspoons Herbes de Provence 2 ounces goat cheese, crumbled Directions: Preheat oven to 375 degrees. Spray bottom of 13x9x2 inch casserole dish with cooking spray or brush lightly with oil. Heat 1 tablespoon oil in large skillet add onions and saute until translucent add garlic and saute another minute transfer to casserole dish and spread to cover the bottom of the dish. Sprinkle with 1 teaspoon Herbes de Provence. Alternately layer zucchini, summer squash and tomato in casserole dish. Drizzle remaining olive oil on top. Season with salt, fresh ground black pepper and remaining Herbes de Provence. Cover dish with foil and bake for 40 minutes uncover dish, sprinkle goat cheese on top and continue baking, uncovered, for another 30-35 minutes, until browned.


Recipe Summary

  • 4 cups sliced yellow squash
  • ½ cup chopped onion
  • 35 buttery round crackers, crushed
  • 1 cup shredded Cheddar cheese
  • 2 eggs, beaten
  • ¾ cup milk
  • ¼ cup butter, melted
  • 1 teaspoon salt
  • ground black pepper to taste
  • 2 tablespoons butter

Preheat oven to 400 degrees F (200 degrees C).

Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.

In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.


Zucchini, Squash and Tomato Gratin

I had the great fortune to find a wonderful market that sells fresh vegetables this week. It is attached to a fantastic restaurant near my hometown and I love that it is open long hours so it is much more convenient than a farmers market for me. They get their vegetables from local farmers so it is still benefitting the community which is a plus for me.

This week I picked up a selection of zucchini and squash from the market and couldn’t wait to make something with it over the weekend.

I’ve mastered sautéing squash and zucchini so I was looking to do something more with it. Enter Ina Garten. The Barefoot Contessa knows her food and what she did with her zucchini gratin was divine.

Since I was limited in what I had on hand, I used the squash and tomatoes that I had with the zucchini. And no gruyere cheese at my store so I went with goat cheese.

This dish was such a hit at my house that I can’t wait to make it for a meal with friends and family soon.

Zucchini, Squash and Tomato Gratin

3 Tbsp unsalted butter, plus extra for topping
1/ c yellow onions, diced
2 medium zucchini, sliced 1/4-inch thick
6 grape tomatoes, cut in half
salt and black pepper, to taste
1/4 teaspoon ground nutmeg
1 Tbsp all-purpose flour
1/2 cup hot milk
3/4 cup Panko bread crumbs
1/4 cup goat cheese

Preheat oven to 400 degrees F.

Melt the butter in a large sauté pan. Once melted, add onions and cook over low heat for 10 minutes, or until tender but not browned. Add the zucchini, squash and tomatoes. Cook, covered, for 10 minutes, or until tender.

Season vegetables with salt, pepper, and nutmeg. Cook uncovered for 5 more minutes.

Stir in flour. Add the hot milk, stir to incorporate and cook over low heat for a few minutes, until it makes a sauce.

Pour mixture into a small baking dish.

Cut goat cheese into bread crumbs and cover vegetable mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.


Summertime produce is HERE, in all its glory.

Juicy, sweet, bright red tomatoes.

An ABUNDANCE of summer squash – the gift that keeps on giving.

Stone fruit everywhere, so ripe and succulent, the juices dribble down your chin with every bite.

Bundles of fragrant herbs, growing like weeds, ready to be tossed into salads, soups, and pestos.

Can you tell I LOVE summer??

One of the easiest ways to use up a TON of summer tomatoes and squash is with a gratin.

Simply slice all the veggies nice and thin, arrange in pretty layers, and top with olive oil, salt and pepper, garlic, fresh herbs, and cheese.

Bake for about 30 minutes, then serve!

It’s an impressive side dish that lets the flavors of the vegetables take center stage.

If you really want this dish to wow you, take the extra time to pick up some produce from your local farmers market. You won’t regret it!


Summer Squash Gratin

When you think ‘gratin’ you probably think potato, but the great news is that you can gratinee pretty much anything edible, and when an ingredient is baked in a creamy, bubbly cheesy mixture you can count on it being absolutely delicious. Like this Summer Squash Gratin, for instance! It takes tender summer squash and pairs it with savory onions, a velvety rich cream sauce, and a blanket of nutty melted Gruyere so you can get your veggies in in the most delicious and comforting way.

Zucchini and yellow squash are the most prolific in summer’s garden, so it’s good to have at least a handful of recipes to turn to that use them well and this is easily one of my favorites. You start by sauteeing sliced onions until they’re soft and tender and then you stir in some garlic, thyme, and cream.

You let it cook just long enough for the thyme, garlic, and onions to infuse the cream with their savory and herby flavor and then you add Parmesan and sliced squash to the party. You’ll want your slices about a quarter of an inch thick – not so thin that they dissolve into nothingness, but thin enough that they cook quickly.

The squash simmers in the infused cream for just a few minutes – long enough to soften them up a bit but not so long that they’ll lose all their texture in the oven.

Because that’s where they head next, but not before they’ve had a chance to get a generous topping of nutty Gruyere cheese. The cheese takes on the slightest crisp as it browns, while the squash and onions are tender and soft below.

I love the way this gratin adds some richness to a vegetable that’s otherwise somewhat humble and mild. It’s a lighter gratin, thanks to the nature of the zucchini, but it’s still a creamy and comforting side dish at its core… just one that won’t weigh you down.


Ingredients

You'll only need a few simple ingredients to make this tasty gratin. Scroll down to the recipe card for the exact measurements. Here's an overview of what you'll need:

Olive oil spray: You can also drizzle the vegetables with olive oil and brush them with it. I just like the convenience of a spray. Another tasty option is to use melted butter.

Zucchinis: Try to pick young, firm zucchinis with a dark-green skin. These are the most flavorful.

Tomatoes: Plump red tomatoes are best - definitely try to avoid those pale mealy ones that taste like nothing!

Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the gratin could end up too salty.

Spices: I like to use garlic powder and dried thyme. The advantage of using garlic powder and not fresh minced garlic is that it coats the vegetables more evenly.

Shredded Parmesan: You can also use finely grated parmesan. They're not the same, but both work in this recipe.


Zucchini, Squash & Tomato Gratin

Summer is here and this week is going to be a hot one. On Saturday I went to the local farmers market (two blocks away!) to see what I could pick up to compliment my trip to the Harris Teeter. I walked away with peaches, blueberries, sour cherries (which I made into a DELICIOUS cherry crumble), beautiful tomatoes, squash, zucchini and a gorgeous bouquet of wild flowers. Everything smelled so delicious as I unpacked it all. You just can’t beat that farm freshness.

I decided as chicken as a main, but wanted a light and, at the same time, rich side dish that would satisfy my need for a creamy flavor profile. I decided on a gratin. The last time I made one a few weeks ago, I did not add any liquid to it. I simply sliced the veggies, roasted with salt/pepper, olive oil, butter, herbs and a crispy panko crust which was delicious but I wanted something a bit more decadent. This recipe incorporates both whipping cream and cheese so you know it’s bound to be good while still tasting light as it’s mostly just veggies.

I had leftovers last night which I heated up with some of my Butter Roasted Tomato Sauce and that was a match made in heaven as well. This recipe is the perfect way to use up all those zucchini and squash from the summer’s bounty. Enjoy!

Ingredients:

  • One medium yellow onion, sliced thin
  • 5 cloves of garlic, sliced thin
  • 2 cups sliced zucchini
  • 2 cups sliced squash
  • 1 cup cherry tomatoes or very small plum tomatoes, sliced in half
  • 3/4 cup shredded mozzarella
  • 3/4 cup shredded cheese of your choice
  • 1/2 cup shredded parmesan
  • 3 tablespoons chopped herbs (I used combo of basil, oregano and parsley)
  • 1 clove garlic, grated (reserve for the cream sauce)
  • 2 tbsp butter
  • 1/2 cup whipping cream
  • salt and pepper
  • 1/2 cup panko bread crumbs
  • olive oil

Preheat oven to 375 degrees F. Grease a 9″ x 9″ pan or equivalent size. I used a oval baking dish I have that worked just fine.

In a cast iron skillet, sauté onion and sliced garlic in a mixture of 1 tablespoon olive oil and 1 tablespoon butter until light golden brown. Turn off the heat and let the mixture sit while you prepare the rest of the gratin.

Starting from the bottom, layer 1/3 of the squash/zucchini mix, followed by 1/3 of the onion/garlic mixture, 1/3 of the herb mixture, 1/3 of the mozzarella and cheese of your choice, salt and pepper. Repeat two more times until you’ve used up all your veggies and sautéed onion/garlic.