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Baker - Zucchini and Summer Squash Gratin with Parmesan and Fresh Thyme Recipe

Looking for an easy Baker - Zucchini and Summer Squash Gratin With Parmesan and Fresh Thyme recipe? Learn how to make Baker - Zucchini and Summer Squash Gratin With Parmesan and Fresh Thyme using healthy ingredients.


Submitted by willum58

Makes 6 servings



For this gratin, use all the interesting green and yellow summer squashes (pattypan, scallop, crookneck, butterstick) you find at the farmers market

Recipe Ingredients for Baker - Zucchini and Summer Squash Gratin With Parmesan and Fresh Thyme

5 tablespoons olive oil (divided)
2 medium onions (14 ounces total), thinly sliced
2 cloves garlic, minced
1 1/4 pounds tomatos
3/4 pound (about 2 small) zucchini or other green summer squash, cut into 1/4-inch slices on the bias
3/4 pound yellow squash , cut into 1/4-inch slices on the bias
4 tablespoons fresh thyme leaves (divided)
1 teaspoon salt (divided)
1 1/4 cups freshly grated Parmigiano-Reggiano cheese
1 tsp Freshly ground black pepper

Recipe Directions for Baker - Zucchini and Summer Squash Gratin With Parmesan and Fresh Thyme

  1. In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the onions and sauté, stirring frequently, until limp and golden brown, about 20 minutes. 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.

  2. Preheat oven to 375 degrees. 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 tablespoons of the olive oil, 2 tablespoons of the thyme and 1/2 teaspoon of the salt. Reserve half of the cheese for the top of the gratin.

  3. Sprinkle 1 tablespoon 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.

  4. Season lightly with pepper and the remaining 1/2 teaspoon salt. Drizzle the remaining 1 1/2 tablespoons olive oil over all. Combine the reserved cheese with the remaining 1 tablespoon 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.

Categories

Main Dish

Nutrition Facts
Serving Size 280.8g
Amount Per Serving
Calories
246
Calories from Fat
160
% Daily Value*
Total Fat
17.8g
27%
Saturated Fat
5.3g
26%
Trans Fat
0.0g
Cholesterol
18mg
6%
Sodium
725mg
30%
Potassium
624mg
18%
Total Carbohydrates
13.5g
4%
Dietary Fiber
3.8g
15%
Sugars
6.2g
Protein
10.9g
Vitamin A 24% Vitamin C 59%
Calcium 30% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in calcium
  • Very high in vitamin C
  •   Bad points
  • High in saturated fat
  • High in sodium
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