Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 194.9
  • Total Fat: 13.7 g
  • Cholesterol: 12.3 mg
  • Sodium: 324.3 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 2.9 g
  • Protein: 8.6 g

View full nutritional breakdown of Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme calories by ingredient
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This is even better the 2nd day. This is even better the 2nd day.
Number of Servings: 8


    For the Onions:
    2 Tablespoons olive oil
    2 medium ionions (14 oz total) thinly sliced

    To Assemble the gratin:
    1 1/4 pounds small ripe tomatoes cored and cut into 1/4-inch slices
    3/4 pound (about 2 small) zucchini or other green summer squash, cut into 1/4-inch slices on the diagonal
    3/4 pouns (about 2 small) yellow summer squash or golden zucchini, cut into 1/4 slices on the diagonal
    3 tablespoons olive oil
    1/4 cup fresh thyme leaves
    Kosher salt
    1 1/4 cups freshly grated Parmigiano Reggiano
    Fresh ground pepper


Cook the onions: In a medium skillet, heat the olive oil over medium heat. Add the onions and saute, stirring frequently, until limp and golden brown, about 20 minutes. (if they're browning too quickly reduce the heat to medium low)
Spread the onions in the bottom of an oiled 2-quart shallow gratin dish (perferably oval). Let cool.

Assemble and bake the gratin:
Heat the oven to 375F. Put the tomatoo slices on a shallow plate to drain for a few minutes and then discard the collected juices.
In a medium bowl, toss the zucchini and squash slices with 1 1/2 Tablespoons of the olive oil, 2 Tablespoons of hte thyme, and 1/2 teaspoon salt.
Set aside and Reserve half of hte cheese for the tope of the gratin.
Sprinkle 1 Tablespoon of the thyme over the onions in the gratin.

Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese.
Next, lay a row of ucchini, overlapping the tomatoes by two-thirds and sprinkle with cheese.
Repeat with a row of squash, and then repeat rows of tomatoes, zucchini and summer squash, sprinkling each with cheese until the dish is full.
Season lightly with pepper and 1/2 tsp salt.
Drizzle the remaining 1 1/2 tablespoons olive oil over all.
Combine the reserved cheese with the remaining 1 Tablespoorn thyme and sprinkle this over the whole gratin.
Bake until well browned all over and the juices have bubbled for awhile ane reduced consideraby, 65-70 minutes.
Let cool for at least 15 minutes before serviing.

Number of Servings: 8

Recipe submitted by SparkPeople user COLLINSLG.

TAGS:  Vegetarian Meals |

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