Ingredients: |
Ingredients: 2 Tablespoons olive oil
2 medium onions, thinly sliced
1 ¼ lbs small ripe tomatoes, cored and cut into ¼ inch slices
¾ lb (about 2 small) zucchini, cut into ¼ inch slices on diagonal
¾ lb (about 2 small) yellow summer squash, cut into ¼ inch slices on diagonal
3 Tablespoons olive oil
¼ cup fresh thyme leaves
Kosher salt
1 ¼ cup freshly grated Parmigiano Reggiano
Freshly ground black pepper
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Directions: |
Directions:Cook Onions: In a medium skillet, heat the olive oil over medium heat. Add the onions and sauté, stirring frequently until soft and golden brown. Spread the onions in the bottom of an oiled 2 quart shallow gratin dish (preferably oval).
Bake Gratin: Heat the oven to 375. Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices. In a medium bowl, toss zucchini and squash slices with 1 ½ tablespoon of olive oil, 2 tablespoons of the thyme and ½ teaspoon salt. Reserve half of the cheese for the top of the gratin. Sprinkle 1 Tablespoon of the thyme over the onions in the gratin.
Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese. Next, lay a row of zucchini, overlapping the tomatoes by two-thirds and sprinkle with cheese. Repeat with a row of squash and then repeat rows of tomatoes, zucchini and squash, sprinkling each with cheese until the dish is full. Season lightly with pepper and salt. Drizzle the remaining 1 ½ tablespoons oil then the reserved cheese and remaining 1 tablespoon thyme.
Bake until well browned and the juices have bubbled for a while and reduced considerably about 65-70 minutes. Cool for at least 15 minutes before serving. |
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