Summer Squash and Tomato Gratin with Parmesan and Fresh Thyme
Author: Good Thyme Kitchen
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
2 Tbs good quality olive oil
2 large leeks - halved and thinly sliced
2 zucchini - cut into ¼ inch thick slices
2 yellow summer squash - cut into ¼ inch thick slices
4 medium tomatoes - cored and cut in ¼ inch pieces
3 Tbs fresh thyme leaves - chopped
1 C freshly grated parmesan cheese
½ C freshly grated asiago cheese
1 clove garlic - minced
1 tsp kosher salt
cracked pepper to taste
Instructions
Preheat oven to 375°
For the Leeks:
Heat 1 Tbs oilve oil in a medium skillet over low heat. Add leeks and satue, stirring often, until soft and light golden brown, about 25 min. Add garlic and saute 1-2 more minutes until softened. Set aside to cool.
For the Gratin:
Lightly oil bottom of shallow 2 qt. gratin dish with olive oil. Place tomato slices on a shallow plate lined with paper towels to drain juices.
In a medium bowl, toss zuchinni and squash with 1 Tbs olive oil, 1 Tbsp shredded asiago, 1 Tbsp parmesan, ½ tsp salt and 2 turns freshly ground cracked pepper.
Start assembly by layering leeks on bottom of gratin dish. Sprinkly lightly with a pinch of thyme, a pinch of parmesan and a pinch of asiago.
Begin by laying one row of tomatoes across the pan, be sure to overlap somewhat and sprinkle with thyme, asiago and parmesan. Next, place a row of zuchinni, overlapping tomatoes and sprinkle with thyme, asiago and parmesan. Repeat with yellow squash and then continue with remaining layers, sprinkling each with thyme and cheeses until the gratin is full. Sprinkle the top with remaining cheese.
Cook until browned all over and all of the juices have reduced, about 1 hour. Let cool for 15-20 minutes before serving.
Good Thyme Tip - The leeks can be made the day before as a time saver. Just allow them to cool after cooking and store in airtight container in fridge.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/summer-squash-tomato-gratin-parmesan-fresh-thyme/