Golden Squash, Pepper, and Tomato Gratin

Name: Golden Squash, Pepper, and Tomato Gratin
Prep time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 3 tbsp. olive oil; 1 medium red onion, finely chopped; 2 garlic cloves, thinly sliced; 2 golden squash, yellow squash, or zucchini, cut into 1⁄4-inch- thick rounds; 1 red bell pepper, cut into 1-inch squares; 3/4 tsp. kosher salt; 1/4 c. finely chopped fresh basil leaves; 1/2 c. plus 2 tablespoons grated Parmesan cheese; 1 lb. tomatoes, cored and thickly sliced; 1/2 c. panko bread crumbs

By Brent Ridge and Josh Kilmer-PurcellPublished: Jun 2, 2014

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golden squash, pepper, and tomato gratin

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Yields:

4 serving(s)

Prep Time:

15 mins

Total Time:

45 mins

Fresh summer vegetables, fragrant basil, and savory Parmesan come together beautifully in this brilliant but unbelievably casserole dish. This recipe originally appeared in The Beekman 1802 Heirloom Vegetable Cookbook by Brent Ridge, Sandy Gluck, and Josh Kilmer-Purcell.

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Ingredients

3 Tbsp. olive oil
1 medium red onion, finely chopped
2 garlic cloves, thinly sliced
2 golden squash, yellow squash, or zucchini, cut into 1⁄4-inch- thick rounds
1 red bell pepper, cut into 1-inch squares
3/4 tsp. kosher salt
1/4 cup finely chopped fresh basil leaves
1/2 cup plus 2 tablespoons grated Parmesan cheese
1 lb. tomatoes, cored and thickly sliced
1/2 cup panko bread crumbs

Directions

1. Step 1Preheat oven to 375°F. In a large skillet, heat 2 tablespoons oil over medium heat. Add onion and garlic and cook 7 minutes, stirring occasionally, until onion is tender.
2. Step 2Add squash and bell pepper, sprinkle with 1/2 teaspoon salt, and cook 7 to 10 minutes, stirring occasionally, until squash is tender. Stir in basil and 2 tablespoons Parmesan.
3. Step 3Spoon mixture into an 11- by 7-inch baking dish. Top with tomato slices and sprinkle with remaining 1/4 teaspoon salt. Scatter panko and remaining 1/2 cup Parmesan over the top and drizzle with remaining 1 tablespoon oil. Bake 20 minutes, or until topping is crisp and vegetables are piping hot. Serve hot or at room temperature.