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Summer Vegetable Gratin
Summer Vegetable Gratin features layers of fresh summer vegetables blanketed with parmesan cheese then baked. This delicious side dish is fresh and timeless!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●skillet
- ●bowl
- ●knife
📝 Preparation Steps
1
Preheat oven to 375 degrees. Spray a 7x11" baking dish with nonstick spray then set aside.
2
Heat 2 Tablespoons extra virgin olive oil in a large skillet over medium heat. Add shallot or onions, season with salt and pepper, and then saute until softened, ⏱️ 5-7 minutes. Add garlic then saute for 1 more minute. Add fresh basil and thyme then stir to combine. Transfer mixture to prepared baking dish then spread into an even layer in the bottom.
extra virgin olive oil (plus more for drizzling)2 Tablespoonssalt and peppergarlic4 cloves
3
Add sliced zucchini and yellow squash to a large bowl then drizzle lightly with extra virgin olive oil and season with salt and pepper. Layer the vegetables in slightly slanted rows until you run out of room or all the vegetables are used up. Season the top with salt and pepper then cover the baking dish with foil and bake for ⏱️ 30-35 minutes, or until the vegetables are tender when pierced with a knife. Remove foil then sprinkle parmesan cheese on top. Return to oven uncovered then bake until cheese is golden brown, ⏱️ 10-15 minutes. Let dish sit for ⏱️ 10 minutes before serving.
medium zucchini (cut into 1/4 inch slices)1medium yellow squash (cut into 1/4 inch slices)2extra virgin olive oil (plus more for drizzling)2 Tablespoonssalt and pepper
Nutrition Facts
calories
135 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
2 g
sugar Content
5 g
sodium Content
228 mg
protein Content
6 g
cholesterol Content
11 mg
carbohydrate Content
10 g
saturated Fat Content
3 g
unsaturated Fat Content
5 g
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