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Summer Squash and Tomato Gratin

August 14, 2013

I ended up with a few tomatoes left over from my purchases at the market on Saturday, and this quick recipe from August’s issue of Bon Appetit looked like a good way to use them up. Not to mention still having a ton of zucchini and yellow squash in the fridge (though the 2 loaves of zucchini bread that my friend and I made over the weekend helped put a big dent in that too)!

This gratin is one of those recipes that absolutely has to be made with fresh, seasonal produce. Tomatoes’ flavor changes drastically depending on growing location and season: hothouse tomatoes from the grocery store in winter are tasteless in comparison to those fresh from the farm in the peak of summer. And because this recipe doesn’t have many ingredients besides the produce itself, the tomatoes and squash are really the stand out flavors of the dish.

The recipe turned out fantastic – the breadcrumb and cheese topping provided just the right amount of crunch in contrast to the soft tomatoes and squash, and the flavors harmonize perfectly. I’ll definitely be making this quick and easy (and healthy!) side dish again this summer! Enjoy!

Summer squash and tomato gratin

Serves 4

Ingredients

  • 1  cup coarse fresh breadcrumbs
  • 1/3  cup grated Parmigiano-Reggiano
  • 4  tablespoons olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1  large tomato, sliced
  • 2  medium summer squash or zucchini, sliced thin

Directions

  1. Heat oven to 350 degrees F. Toss breadcrumbs, Parmesan, and 2 tablespoons olive oil together in a small bowl; season with salt and pepper to taste. Set aside.
  2. Heat 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat. Add tomato and cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper. Top with squash and breadcrumb mixture.
  3. Bake until squash is tender and breadcrumbs are golden brown, 20–25 minutes. Serve immediately.

2 comments

  1. Hi there! This dish looks stunning and quite promising, especially that you use tomatoes and that I’m a total tomatoholic, haha. At your leisure, please check out

    http://68anda6pack.com/2013/06/25/the-turbocharged-popeye-breakfast/

    A guy on there grows his own heirloom tomatoes–the Tigeralla variety, and uses it to make his own salsa. Great tips!

    Blessings,
    Gerry


  2. […] Rats in Teacups Serves […]



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