Zucchini and Summer Squash Gratin with Parmesan and Fresh Thyme

Instructions

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.

Author's Comments

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.

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