Photo by Francoise Villeneuve
Recipe by Laura Stern
Farmers markets are beginning to overflow with zucchini, yellow squash, and tomatoes. Using this quintessential summertime produce, our Summer Vegetable Gratin is a light and healthy version of the traditional, and much heavier, potatoes au gratin. Although this recipe is dairy-light, feel free to layer in your favorite cheese to make a creamier gratin. Crumbled goat or feta cheese would be perfect additions.
2 medium zucchini, sliced into 1/8-inch rounds
2 medium yellow squash aka summer squash, sliced into 1/8-inch rounds
3 tablespoons extra virgin olive oil
1 large yellow onion, thinly sliced
¼ teaspoon sea salt
3 medium tomatoes, sliced into 1/8-inch rounds
¼ cup grated Parmesan cheese, or panko breadcrumbs
3 tablespoons aged balsamic vinegar (optional)
1 cup fresh basil, thinly sliced
Preheat oven to 375°F.
Sprinkle the zucchini and squash liberally with salt. Allow to sit in the fridge for 20 minutes. Then rinse and strain the salted zucchini and squash in a colander. Pat them dry and set aside.
Heat 2 tablespoons of the olive oil in nonstick pan over medium heat. Add onions, sprinkle with salt and sauté until golden and translucent, about 10 to 15 minutes.
Spread cooked onions evenly around the bottom of a 9-inch square or round baking dish. Layer the zucchini across the width of the dish on top of the onions, so that they overlap slightly. Sprinkle lightly with chopped basil. Next, layer the yellow squash on top of the zucchini, top lightly with basil, followed by the tomatoes and more basil. Repeat layers of veggies until the dish is full.
Sprinkle gratin generously with Parmesan cheese or breadcrumbs and drizzle with the remaining olive oil.
Bake for 30 to 45 minutes, until vegetables are tender and can be pierced easily with a fork. Allow to cool out of the oven for 5 minutes. Drizzle with aged balsamic vinegar, sprinkle with basil and serve.