Recipe of the Week - Summer Squash & Tomato Gratin
Posted on July 24, 2019 | Recipe
This gratin recipe from Wisconsin from Scratch is summer in side dish form. Summer squash, tomatoes, onions, and garlic are paired with bread crumbs, parmesan, and feta for crunch and creaminess. We swear turning on the oven will be worth it!
- 1 medium onion thinly sliced (about 1 cup)
- 3 garlic cloves minced
- Olive oil
- 2 oz chevre, crumbled
- 1 lb tomatoes sliced
- 1 lb summer squash (green, yellow, or a mix) sliced
- 2 Tbsp chopped fresh basil
- ½ c panko breadcrumbs
- ½ c finely grated parmesan
- Salt and pepper
1. Preheat oven to 350 degrees.
2. In a 9 inch cast iron skillet (or other ovenproof pan) over medium heat, saute the onion and garlic in about 1 Tbsp olive oil until soft and fragrant, about 5-6 minutes. Season to taste ¼ tsp salt and ¼ tsp pepper. Remove from heat and cool slightly
3. Sprinkle the onion mixture in the skillet with the crumbled chevre. Layer the slices of summer squash and tomato over top of the onions and chevre. Continue layering and overlapping slices until all of the squash and tomatoes are used up.
4. Sprinkle with chopped basil, drizzle with 1 Tbsp olive oil, and season with salt and pepper (about another ¼ tsp of each).
5. Combine the panko breadcrumbs, Parmesan, and 1 tsp olive oil in a small bowl. Sprinkle evenly over top of the gratin.
6. Bake at 350 degrees for about 30 minutes, or until squash is tender and breadcrumb topping is golden brown.