Tomato & Summer Squash Gratin

TomatoGratinHeader

Quick to the Table

Springer Huseby

Although I love my time each evening in the kitchen, there is a lot to be said for make-ahead meals.  With the kids still out on summer vacation, it seems like we never stop moving.  Beautiful weather, friends to see and so many great things to do (oh, and my regular gig here at Eat Life Whole) – our regular routine has been thrown out the door.   Having a few ready-to-go dinners on hand has made all the difference in the world.

A veggie-packed gratin is always a good call – easy to prepare, stores well and makes for delicious leftovers.  And with the summer tomatoes still in full swing, they can’t help but be good.  I have been making one or two a week, mostly using whatever I have on hand.  I tend to prepare them in the morning before the day gets going.  Come dinnertime, we just throw them in the oven and dinner is ready!  A perfect solution for busy summer days.

Ingredients

4 tablespoons olive oil
2 sweet onions, thinly sliced length-wise
1⁄2 teaspoon red pepper flakes (optional)
1 medium zucchini, thinly sliced
1 yellow squash, thinly sliced
1 1/2 cup Gruyere cheese, shredded
2-3 large ripe tomatoes, cut in half vertically and thinly sliced
1 cup kale, ribboned
1⁄2 cup basil, ribboned
1⁄2 cup whole wheat bread crumbs
1⁄4 cup Parmegiano Reggiano cheese, grated
Sea salt & pepper


Steps

  1. Preheat the oven to 400 degrees.
  2. Place the zucchini and yellow squash slices in a colander in the sink or over a bowl. Sprinkle with a generous pinch of salt. Toss well and set aside for 15 minutes, giving them time to drain a bit.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions with a generous pinch of salt, stir until they are well-coated with oil. Cover, stirring occasionally, until the onions are soft and jammy, about 25-30 minutes. Stir in the red pepper flakes, cook for another minute or two and then remove from the heat.
  4. Coat an 8″x8″ casserole dish or cast iron skillet with 1 tablespoon olive oil. Cover the bottom of the dish or pan with an even layer of onions. Then add a layer of half the zucchini, half of the tomatoes, half of the kale, half of the basil, half of the Gruyere cheese and half of of bread crumbs, in that order. Repeat the layers, starting with the zucchini & yellow squash. Drizzle with the remaining olive oil, top with the Parmegiano- Reggiano cheese and season with salt & pepper.
  5. Cover with foil and put in the oven to bake for 10 minutes. Remove the foil and continue cooking until the cheese is melted and starting to bubble and brown, about 15 minutes.

Serves 4-6

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Thanks for reading! My name is Springer Huseby and I am a certified holistic health & nutrition coach, natural food cook, wife, mom, dog owner, San Francisco transplant and fledgling food blogger (not always in that order).[more...]

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