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Summer Vegetable Gratin Recipe

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This recipe for Summer Vegetable Gratin, by , is from The Rio-Sandone Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Rio-Russomano
Added: Monday, October 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 medium zucchini, sliced diagonnally, 1/4 inch thick
1 medium yellow squash, sliced diagonnally, 1/4 inch thick
3 tbsp olive oil, plus more for coating dish
salt and freshly ground pepper to taste
2 tbsp freshly grated parmesan
1 medium clove garlic, minced
2 tsps fresh thyme leaves

Directions:
Directions:
Heat oven t 425 degrees. Brush a pie plate or gratin dish with oil. In a medium bowl, toss zucchini, squash, 2 tbsp of olive oil, salt and pepper to taste. Arrange vegetable slices in bottom of pie plate, slightly overlapping them.

In a small bowl, combine bread crumbs, parmesan, garlic, thyme, and salt and pepper to taste. Mix in the remaining 1 tbsp oil until mixture is crumbly. Sprinkle the crumb mixture over vegetables, and bake until the bread crumbs are golden brown and vegetables are tender, about 25 minutes.

Number Of Servings:
Number Of Servings:
4-6 servings
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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