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Zucchini, Summer Squash & Tomato Gratin

Libby with Lemony Thyme
5 from 2 votes
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 -6

Ingredients
  

  • 1 large onion sliced for caramelizing
  • 1 Tbl. olive oil
  • 1 garlic clove minced
  • 2 sprigs fresh lemony thyme fine chopped
  • 4 fresh basil leaves chopped
  • 2 zucchini thin sliced
  • 2 summer squash thin sliced
  • 4 to matoes thin sliced
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup toasted bread crumbs omit for gluten free
  • olive oil to drizzle
  • sea salt & fresh cracked pepper

Instructions
 

  • Preheat oven to 400 degrees.
  • In large skillet, caramelize onions in olive oil until golden brown, about 15 - 20 minutes.
  • Then add minced garlic and thyme and sauté for another 1 - 2 minutes.
  • Pour onion mixture in the bottom of a 2 quart oiled baking dish and sprinkle with chopped basil.
  • Make rows of alternating zucchini, summer squash, and tomato standing them almost on end.
  • Sprinkle top with sea salt & fresh cracked pepper, Parmesan cheese, and toasted bread crumbs.
  • Drizzle with olive oil.
  • Bake 20 - 25 minutes until veggies are tender.
  • Let stand at least 5 minutes before serving.

Notes

You can definitely make this dish ahead, just wait to add the Parmesan and bread crumbs until just before baking. The fresh herbs really make this dish.