Zucchini Summer Squash Gratin With Parmesan Fresh Thyme Recipes

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ZUCCHINI AND SUMMER SQUASH GRATIN WITH PARMESAN AND FRESH THYME



Zucchini and Summer Squash Gratin With Parmesan and Fresh Thyme image

this is AMAZING!!!! Have some nice crusty bread to sop up the luscious juices. I served this as a main dish--serves 4 as a main dish, six-eight as a side. Please be sure to let this set out before serving, as the recipe instructs--it makes it a much more cohesive gratin.

Provided by spatchcock

Categories     Onions

Time 1h25m

Yield 4-8 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 medium onions, thinly sliced
2 garlic cloves, 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
3/4 lb summer squash or 3/4 lb golden zucchini, cut into 1/4 inch slices on the bias
3 tablespoons olive oil
1/4 cup fresh thyme leave
1 teaspoon coarse salt
1 1/4 cups freshly grated parmigiano-reggiano cheese (I was out of this!!! So I just used freshly grated mozzarella.)
fresh ground black pepper

Steps:

  • 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 20 minute Reduce the heat to medium-low if they're browning too quickly.
  • Add the garlic and sauté until soft and fragrant, 1 to 2 minutes.
  • Spread the onions and garlic evenly in the bottom of an oiled 2-quart shallow gratin dish (preferably oval).
  • Let cool.
  • To assemble the gratin: Heat the oven to 375°F.
  • 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 Tbsp of the olive oil, 2 Tbsp of the thyme, and 1/2 teaspoons of the salt.
  • Reserve half of the cheese for the top of the gratin.
  • Sprinkle 1 Tbsp 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 Tbsp olive oil over all.
  • Combine the reserved cheese with the remaining 1 Tbsp 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 minutes.
  • Let cool for at least 15 minutes before serving.

Nutrition Facts : Calories 633.8, Fat 29.5, SaturatedFat 8.2, Cholesterol 18, Sodium 1050.8, Carbohydrate 90.9, Fiber 46.5, Sugar 10.3, Protein 30.2

ZUCCHINI & SUMMER SQUASH GRATIN WITH PARMESAN & FRESH THYME



ZUCCHINI & SUMMER SQUASH GRATIN WITH PARMESAN & FRESH THYME image

Categories     Vegetable     Side     Bake

Yield 6

Number Of Ingredients 13

FOR THE ONIONS:
2 Tbs. olive oil
2 medium onions (14 oz. total), thinly sliced
2 cloves garlic, minced
TO ASSEMBLE THE GRATIN:
1-1/4 lb. ripe red tomatoes, cored and cut into 1/4-inch slices
3/4 lb. (about 2 small) zucchini or other green summer squash, cut into 1/4-inch slices on the bias
3/4 lb. (about 2 small) yellow summer squash or golden zucchini, cut into 1/4-inch slices on the bias
3 Tbs. olive oil
1/4 cup fresh thyme leaves
1 tsp. coarse salt
1-1/4 cups freshly grated parmigiano reggiano
Freshly ground black pepper to taste

Steps:

  • o 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 20 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. -- Heat the oven to 375°F. 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.

ZUCCHINI AND SUMMER SQUASH CASSEROLE



Zucchini and Summer Squash Casserole image

Provided by Emeril Lagasse

Categories     side-dish

Time 1h30m

Yield 10 servings

Number Of Ingredients 13

1 1/2 tablespoons unsalted butter, divided
2 tablespoons olive oil
1 cup chopped onions
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
2 pounds summer squash (about 6 medium), sliced into thin rounds
2 pounds zucchini (about 6 medium), sliced into thin rounds
1 teaspoon finely chopped fresh thyme leaves
3 large eggs
1/4 cup heavy cream
1 cup crushed butter crackers
1/2 cup grated Parmesan cheese, optional

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.
  • Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.
  • Combine the eggs and cream in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Bake until golden brown, 10 to 15 minutes.

YELLOW SQUASH AND ZUCCHINI GRATIN



Yellow Squash and Zucchini Gratin image

This gratin is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven and serves up bubbly and delicious. -Jonathan Lawler, Greenfield, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 10

2 tablespoons butter
2 medium zucchini, cut into 1/4-inch slices
2 medium yellow summer squash, cut into 1/4-inch slices
2 shallots, minced
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
4 garlic cloves, minced
1/2 cup heavy whipping cream
1 cup panko bread crumbs, divided
1/2 cup grated Parmesan cheese, divided

Steps:

  • Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.

Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

SUMMER SQUASH GRATIN



Summer Squash Gratin image

I tried this when summer squash came into season and it came out beautifully. Simple and delicious!

Provided by ajodha01

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h2m

Yield 6

Number Of Ingredients 11

6 buttery crackers
1 tablespoon cornmeal
2 tablespoons olive oil
1 shallot, thinly sliced
2 yellow squash, sliced 1/4-inch thick
2 zucchini, sliced 1/4-inch thick
½ teaspoon garlic powder
1 pinch salt and ground black pepper to taste
½ cup 2% milk
2 tablespoons butter
½ cup shredded Mexican cheese blend

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place buttery crackers and cornmeal in a plastic resealable bag; seal and pound into fine crumbs.
  • Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until translucent, about 5 minutes. Add yellow squash and zucchini. Season with garlic powder, salt, and pepper. Cook until softened, about 10 minutes.
  • Stir milk and butter into the skillet. Increase heat to medium-high; cook until butter is melted, 2 to 3 minutes. Stir in crumb mixture and Mexican cheese blend. Remove from heat.
  • Spread yellow squash mixture evenly in an 8-inch square baking pan.
  • Bake in the preheated oven until bubbly, about 15 minutes. Increase heat to 450 degrees F (230 degrees C) and continue baking until lightly browned, about 10 minutes.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 10.1 g, Cholesterol 22.6 mg, Fat 13.6 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 6.1 g, Sodium 186.2 mg, Sugar 2.2 g

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.

SUMMER SQUASH GRATIN



Summer Squash Gratin image

This is a typical Provençal gratin, bound with rice and eggs. You can use the recipe as a template for other gratins using other cooked vegetables.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 6

Number Of Ingredients 9

1 recipe Sautéed Summer Squash with Red Pepper and Onion
2 large or extra-large eggs
1/2 teaspoon salt
Freshly ground pepper
1/2 cup low-fat milk
1 cup cooked Arborio or Carnaroli rice (1/2 cup raw)
1 teaspoon coarsely chopped fresh thyme leaves
2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)
1 ounce freshly grated Parmesan (1/4 cup, tightly packed)

Steps:

  • Make the sautéed summer squash, season it well and set aside.
  • Preheat the oven to 375ºF. Oil a 2-quart baking dish with olive oil. In a medium bowl, beat together the eggs, salt, pepper, and milk. Stir in the rice, thyme, the sautéed squash and the cheeses. Scrape into the baking dish.
  • Bake 35 to 40 minutes, until nicely browned on the top and edges. Remove from the oven and allow to stand for at least 10 minutes before serving, or allow to cool. The gratin is good hot, warm, or room temperature.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 3 grams, Sodium 248 milligrams, Sugar 2 grams, TransFat 0 grams

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