Squash And Tomato Gratin Recipes

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TOMATO, SQUASH AND EGGPLANT GRATIN



Tomato, Squash and Eggplant Gratin image

This is one of the simplest Provençal gratins, a dish that takes a little bit of time to assemble, then bakes on its own for 1 1/2 hours. It tastes best the day after it's made.

Provided by Martha Rose Shulman

Categories     side dish

Time 2h

Yield 6 servings

Number Of Ingredients 8

2 pounds ripe, firm tomatoes, round or Roma, sliced thin
1 red torpedo onion, sliced thin
1/2 to 3/4 pound zucchini, preferably mixed green and yellow, sliced thin
1 long, thin eggplant, sliced thin (if all you can find is a bulbous eggplant, cut in half or in quarters and slice it thin)
Salt and freshly ground pepper
1/4 cup extra virgin olive oil
2 teaspoons chopped fresh rosemary, plus a few sprigs
2 teaspoon fresh thyme leaves, plus a few sprigs

Steps:

  • Preheat the oven to 375 degrees. Oil a 2-quart rectangular or oval baking dish.
  • Combine the vegetables in a large bowl and season with salt and pepper. Add the olive oil, chopped rosemary and thyme leaves and toss gently.
  • Arrange the vegetables in rows in the baking dish in this order: tomato slice, eggplant slice, tomato slice, squash slice, onion slice, tomato slice, eggplant slice, tomato slice, etc. Each slice of eggplant should have a tomato slice on either side. The vegetables should not be lying flat; they should be arranged in the dish as if you had stacked them, then lay the whole stack in the dish, all of the rounds slanting slightly to one side. Insert the herb sprigs into the dish. Pour any juice left in the bowl on top. Cover tightly with foil.
  • Place in the oven and bake 1 hour. Remove the foil and continue to bake for another 30 minutes, until the vegetables are thoroughly tender and lightly colored on the edges.

Nutrition Facts : @context http, Calories 128, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 565 milligrams, Sugar 6 grams

PROVENçAL TOMATO AND SQUASH GRATIN



Provençal Tomato and Squash Gratin image

Some of the tomatoes in this gratin are cooked down to a savory sauce, while the rest are sliced and used to decorate the top.

Provided by Martha Rose Shulman

Categories     side dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

2 pounds tomatoes
2 tablespoons extra virgin olive oil
2 large garlic cloves, minced
1/2 medium or 1 small onion
1/2 pound summer squash (1 good-size zucchini, for example), cut in 1/2-inch dice
Salt and freshly ground pepper to taste
2 teaspoons fresh thyme leaves, or 1 teaspoon crumbled dried thyme
1 cup cooked rice, farro or barley
3 eggs
2 ounces Gruyère cheese, grated (1/2 cup)
1 to 2 tablespoons slivered or chopped fresh basil leaves

Steps:

  • Peel and seed half the tomatoes, and chop fine. Slice the rest and set aside. Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish.
  • Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring often, until it is translucent, about 5 minutes. Add the garlic, stir together for about 30 seconds, until it begins to smell fragrant, and stir in the squash. Cook, stirring often, until the squash is translucent, about 5 minutes. Add the chopped tomatoes and the thyme, season with salt and pepper, raise the heat slightly and cook, stirring often, until the tomatoes have cooked down and smell fragrant, 10 to 15 minutes. Stir in the rice or other grains and remove from the heat.
  • Beat the eggs in a large bowl. Stir in the cooked vegetables, salt and pepper to taste, and the cheese and combine well. Scrape into the gratin dish.
  • Slice the remaining tomatoes and cover the top of the gratin in one layer. Drizzle on the remaining tablespoon of olive oil. Bake 45 minutes, or until the top is browned and the gratin is sizzling. Remove from the heat and allow to sit for at least 10 minutes before serving. Sprinkle the basil over the top. Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 608 milligrams, Sugar 5 grams, TransFat 0 grams

SQUASH AND TOMATO GRATIN



Squash and Tomato Gratin image

Provided by Chris Morocco

Categories     Tomato     Side     Bake     Vegetarian     Quick & Easy     Lunch     Casserole/Gratin     Squash     Summer     Potluck     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1 cup coarse fresh breadcrumbs
1/3 cup grated Parmesan
4 tablespoons olive oil
Kosher salt
Freshly ground pepper
1 sliced large tomato
2 thinly sliced large summer squash

Steps:

  • Toss 1 cup coarse fresh breadcrumbs with 1/3 cup grated Parmesan and 2 tablespoons olive oil; season with kosher salt and freshly ground pepper. Heat 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat. Add 1 sliced large tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper. Top with 2 thinly sliced large summer squash and breadcrumb mixture. Bake at 350°F until squash is tender and breadcrumbs are golden brown, 20-25 minutes.

LEEK, SQUASH AND TOMATO GRATIN



Leek, Squash and Tomato Gratin image

Works as a veggie main with crusty bread and a green salad or can be used to accompany lamb or chicken. Provides four of your five a day.

Provided by PinkCherryBlossom

Categories     Vegetable

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 11

450 g peeled and seeded squash, sliced 1 cm thick
4 tablespoons olive oil
450 g leeks, cut on the diagonal
675 g tomatoes, skinned and sliced
1/2 teaspoon ground roasted cumin seeds
450 ml single cream (light cream)
1 red chile, deseeded and sliced
1 garlic clove, chopped
1 tablespoon of fresh mint, chopped
1 tablespoon fresh parsley, chopped
4 tablespoons fine breadcrumbs (brown or white)

Steps:

  • Heat oven to 190C / 375°F.
  • Steam squash for 10 minutes.
  • Heat half the oil and cook leeks for 5 minutes
  • In an ovenproof dish layer squash, leeks and tomatoes in rows. Season if desired and add cumin.
  • Heat cream with garlic and chilli. Bring to boil, stir in mint and add to veg.
  • Bake for 55 minutes.
  • Sprinkle on breadcrumbs and drizzle the rest of the oil over the top. Bake for another 15 - 20 mins until the breadcrumbs are brown.

Nutrition Facts : Calories 479.7, Fat 35.6, SaturatedFat 15.1, Cholesterol 71.3, Sodium 127.2, Carbohydrate 36.4, Fiber 5.9, Sugar 12.5, Protein 8.7

SUMMER SQUASH GRATIN WITH TOMATOES, PARMESAN AND FRESH THYME



Summer Squash Gratin with Tomatoes, Parmesan and Fresh Thyme image

Delicious veggie dish with intense flavor. Suitable as a main course for a light meal, or a fantastic summer side dish. A shallow oval gratin dish will give you the best results, but a shallow casserole dish will work as well, just be certain to cook it until the veggies have shrunken and the juices have reduced. Source: Fine Cooking

Provided by Tracy K

Categories     Vegetable

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 medium onions, thinly sliced (14 oz. total)
2 cloves garlic, minced
1 1/4 lbs ripe tomatoes, cored and cut into 1/4 inch slices
3/4 lb zucchini or 3/4 lb other green summer squash, cut into 1/4 inch slices on the bias (about 2 small)
3/4 lb summer squash or 3/4 lb golden zucchini, cut into 1/4 inch slices on the bias (about 2 small)
3 tablespoons olive oil
2 tablespoons fresh thyme leaves
1 teaspoon coarse salt
1 1/4 cups freshly grated parmigiano-reggiano cheese
fresh ground black pepper

Steps:

  • Preheat oven to 375.
  • To cook the onions-- In a medium skillet, heat the olive oil over medium heat.
  • Add the onions and sauté, stirring frequently, until limp and golden brown, about 2 min.
  • Reduce the heat to medium-low if they're browning too quickly.
  • Add the garlic and sauté until soft and fragrant, 1 to 2 min.
  • Spread the onions and garlic evenly in the bottom of an oiled 2-qt. shallow gratin dish (preferably oval).
  • Let cool.
  • To assemble the gratin: Put the tomato 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 Tbs. of the olive oil, 2 Tbs.of the thyme, and 1/2 tsp.of the salt.
  • Reserve half of the cheese for the top of the gratin.
  • Sprinkle 1 Tbs.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 zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese.
  • Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full.
  • Season lightly with pepper and the remaining 1/2 tsp.salt.
  • Drizzle the remaining 1-1/2 Tbs.olive oil over all.
  • Combine the reserved cheese with the remaining 1 Tbs. thyme and sprinkle this over the whole gratin.
  • Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 min.
  • Let cool for at least 15 min.before serving.
  • NOTE: You can use any combination of summer squash for this dish.

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