Summer squash & tomato gratin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients:Fennel, 1 bulbOnion, 1 largeOlive Oil, 1 tbsp6 firm Italian tomato Summer squash (I use one zucchini & one yellow)Thyme, fresh, 2 TblspGruyere Cheese, 3 oz, shredded very fineSalt, 1/2 tspPepper, 1/2 tsp
Preheat oven (or grill) to 325.
Slice fennel & onion very thin and saute in olive oil with salt & pepper until just starting to caramelize. While onions & fennel are cooking, slice tomatoes in quarter inch rounds and place in sieve to drain. Slice zucchini and yellow squash into 1/8 inch rounds.
Once onions & fennel are cooked, spread them over the bottom of a 9X13 glass or ceramic baking dish. Then layer rows of tomato slices, yellow squash slices, and zucchini slices over the onion/fennel base, sprinkle with thyme leaves and shredded Gruyere. Bake in 325 oven (or on grill) for 30-45 minutes or until bubbly and cheese is nice & brown.
Serving Size: 4 as a meal, 6-8 as a side dish
Number of Servings: 4
Recipe submitted by SparkPeople user LISACNM.
Slice fennel & onion very thin and saute in olive oil with salt & pepper until just starting to caramelize. While onions & fennel are cooking, slice tomatoes in quarter inch rounds and place in sieve to drain. Slice zucchini and yellow squash into 1/8 inch rounds.
Once onions & fennel are cooked, spread them over the bottom of a 9X13 glass or ceramic baking dish. Then layer rows of tomato slices, yellow squash slices, and zucchini slices over the onion/fennel base, sprinkle with thyme leaves and shredded Gruyere. Bake in 325 oven (or on grill) for 30-45 minutes or until bubbly and cheese is nice & brown.
Serving Size: 4 as a meal, 6-8 as a side dish
Number of Servings: 4
Recipe submitted by SparkPeople user LISACNM.
Nutritional Info Amount Per Serving
- Calories: 187.1
- Total Fat: 10.9 g
- Cholesterol: 23.4 mg
- Sodium: 404.2 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 4.8 g
- Protein: 9.6 g
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