David saw this recipe on America’s Test Kitchen recently. It tasted great! You can get the recipe from their site by searching for Summer Vegetable Gratin. However, you have to register to see it, which annoys me, so I’m sharing it here. Plus you won’t have to look at that dorky guy with the bowtie.
The topping totally makes this recipe.
America’s Test Kitchen, PBS, 8/2009
1 lb zucchini, cut into ¼” rounds
1 lb summer squash, cut into ¼” rounds
Place in strainer over bowl and sprinkle w/ 1 tsp kosher salt. Toss, set aside for 45 min. (You are trying to rid the veggies of moisture)
4 ripe fresh tomatoes, cut into ¼” rounds
Place on baking tray, lined w/ paper towels. Sprinkle w/ ½ tsp kosher salt and let drain for 30 min.
Julienne 2) med. onions and sauté on medium heat for 20-25 min. until caramelized. Early in sauté, add ½ tsp salt & ¼ tsp pepper.
After 45 min, press zucchini & squash between paper towels to drain, then toss with ½ of the marinade.
3 TBL olive oil
1 TBL fresh thyme (1 tsp dried)
½ tsp black pepper
2 cloves garlic, pressed
In baking tray, loosely fill with zucchini / squash mix. Add onions on top of mix. Neatly place tomato rounds on top of mix. Take second half of marinade and drizzle over tomatoes.
Bake @ 400 for 40 min.
1/3C fresh parmesan, pulsed in food processor
1 slice of bread, added to mix w/ parmesan
1 TBL olive oil
1/4C minced shallot
After removing dish from oven, increase oven temp. to 450. Evenly add topping and add to dish and place back in oven for 5-10 min., until brown.