Zucchini-Tomato-Summer Squash Gratin

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By Chef Jim

Story Published: Aug 30, 2010 at 3:38 AM MST

Story Updated: Oct 20, 2010 at 8:24 AM MST

2 Tbsp. olive oil
1 1/4 pounds tomatoes, small, ripe, cut into 1/4 inch slices
3/4 pound zucchini, cut into 1/4 inch slices
3/4 pound yellow squash, cut into 1/4 inch slices
2 medium onions, thinly sliced
3 Tbsp. olive oil
1/4 cup thyme leaves, fresh
1 1/4 cups Parmesan cheese, freshly grated
black pepper, freshly ground

Cook the onions in a medium skillet in the olive oil until they have caramelized, about 20 minutes. Spread the onions on the bottom of a 2 quart shallow gratin dish that has been oiled.

Heat the oven to 375. Put the tomato slices on a shallow plate tou 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 tsp salt. Reserve half of the cheese for the top of the gratin. Sprinkle I Tbsp. of the thyme over the onions in the gratin.

Lay a row of the tomato slices, slightly overlapping. Sprinkle with a little cheese. Follow that with a layer of the zucchini, overlapping the tomatoes by two thirds. Then the summer squash, sprinkling each with cheese until the dish is full.

Season lightly with pepper and 1/2 tsp salt. Drizzle the remaining olive oil over the layers. Combine the reserved cheese with the remaining thyme and sprinkle this over the dish.

Bake until well browned all over and the juices have bubbled for a while and reduced considerably, about 60 to 70 minutes. Let cool for at least 15 minutes before serving.

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