Farmer's Market Summer Gratin

 


Farmer’s Market Summer Gratin


2 zucchini squash

2 yellow squash

4-5 plum or Roma tomatoes

¼ cup extra virgin olive oil, divided

1 ½ tsp salt

½ tsp pepper

½ large yellow onion, thinly sliced

3 cloves of garlic, minced


Topping

¼ cup Panko breadcrumbs

⅓ cup Parmesan cheese, grated

1 ½ tsp extra virgin olive oil

½ orange bell pepper finely chopped

2 tsp finely chopped thyme leaves

1 tsp finely chopped fresh parsley leaves


Place all the topping ingredients into a small bowl and mix until well combined.  Set aside.


Place a rack in the middle of the oven.  Preheat the oven to 375 degrees.  

Spray a 8x8 baking dish with non-stick spray.


Using a mandoline or sharp knife, cut the zucchini, squash and tomatoes into ¼ inch rounds.

Place in a large bowl and add 2 tbsp. extra virgin olive oil, 1 tsp of salt and the pepper.  Toss to combine. Set aside.


Heat the remaining extra virgin olive oil in a large fry pan over medium high heat.

Add onions and remaining salt.  Saute until the onions soften and turn brown.  This will take 8-10 minutes.  Add garlic.  Saute for 1 more minute and transfer to the baking dish.


Place the zucchini, squash and tomato slices on top of the onion and garlic mixture, arranging them on their sides and alternating the slices.  Continue until all the veggies have filled the baking dish.


Sprinkle the top of the veggies with the topping mixture.  Cover tightly with foil.


Bake for 25-30 minutes.  Uncover and bake another 15-20 minutes or until the veggies are tender and the edges have browned.



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