Gratin of Zucchini and Yellow Squash
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2small zucchini, about ¾ pound
- 2small yellow squash, about ¾ pound
- 2tablespoons olive oil
- ½cup finely chopped onion
- 2teaspoons finely chopped garlic
- 2sprigs fresh thyme, chopped, or ½ teaspoon dried
- Salt and freshly ground pepper to taste
- 3medium-size ripe tomatoes, cored and cut into thin slices
- 2tablespoons basil leaves cut into small strips
- 2tablespoons freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
210 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 6 grams protein; 999 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the broiler.
- Step 2
Rinse the zucchini and squash and pat them dry. Trim off the ends but do not peel them. Slice them in thin slices crosswise.
- Step 3
Heat 1 tablespoon olive oil in a nonstick skillet and when hot add the zucchini, squash, onion, garlic and thyme. Saute over high heat, shaking the pan and tossing the vegetables gently. Add salt and pepper and cook for a total of 5 minutes.
- Step 4
Spoon the mixture into a casserole or baking dish. Smooth the top and arrange the sliced tomatoes in a circular pattern to cover the top. Add salt and pepper and sprinkle with the strips of basil leaves and the cheese. Drizzle the remaining oil over all.
- Step 5
Place under the broiler for 3 to 4 minutes or until light brown.
- This recipe is very good as a cold leftover.
Private Notes
Comments
Great summer dish. Prepped ahead of time. Sprinkled bottom of dish with breadcrumbs and more under sliced tomatoes. Baked 25 minutes at 350 since dish had been in the refrigerator. Yummy!
added some browned ground bison and was wonderful!
I added red bell pepper, as suggested by Carol. I also added bread crumbs, as suggested by Karen. The dish was surprisingly dry, so I would add only a small dusting of bread crumbs, not a thick layer, on the bottom of the baking dish and underneath the tomatoes. This is a good mid to late summer side using fresh veggies from the garden.
This is a good healthy summer squash dish. Everyone loved it! I might add red bell pepper next time. The bread crumbs added a lot for texture. I added more than called for. I will serve this dish again.
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