Summer Squash, Leek and Tomato Gratin

This dish just screams, “Say hello to summer!”  I mean, first of all, the brightly colored squash and tomatoes are to die for…then you line them up all pretty in a dish on top of some beautifully caramelized leeks and top the whole thing with cheese???  Yea, I know, it’s insane!! Yum! This summer squash, leek and tomato gratin is sure to become your new go to side dish!  Your friends are going to be begging you to bring this one to the next gathering or to please just make it and invite them over!

Don’t be intimidated by the layering process.  It’s actually really simple.  Just start by slicing up those leeks and giving them a nice slow saute until they are soft and golden brown.  Slice up your zucchini, yellow squash and tomatoes and toss them with a little parmesan asiago and fresh thyme mixture…then start layering. See how pretty that looks?

Top the whole thing with the rest of your cheeses and the fresh thyme and pop it in the oven and let her do the rest! In about an hour you will have the most amazing , flavorful veggie side dish and you won’t be sorry!

Stephanie Heymann Photography

Summer Squash and Tomato Gratin with Parmesan and Fresh Thyme

 

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Prep time

30 mins

Cook time

1 hour

Total time

1 hour 30 mins

 

Author: Good Thyme Kitchen

Serves: 8

Ingredients

• 2 Tbs good quality olive oil
• 2 large leeks - halved and thinly sliced
• 2 zucchini - cut into ¼ inch thick slices
• 2 yellow summer squash - cut into ¼ inch thick slices
• 4 medium tomatoes - cored and cut in ¼ inch pieces
• 3 Tbs fresh thyme leaves - chopped
• 1 C freshly grated parmesan cheese
• ½ C freshly grated asiago cheese
• 1 clove garlic - minced
• 1 tsp kosher salt
• cracked pepper to taste

Instructions

Preheat oven to 375°

For the Leeks:

1. Heat 1 Tbs oilve oil in a medium skillet over low heat. Add leeks and satue, stirring often, until soft and light golden brown, about 25 min. Add garlic and saute 1-2 more minutes until softened. Set aside to cool.

For the Gratin:

1. Lightly oil bottom of shallow 2 qt. gratin dish with olive oil. Place tomato slices on a shallow plate lined with paper towels to drain juices.
2. In a medium bowl, toss zuchinni and squash with 1 Tbs olive oil, 1 Tbsp shredded asiago, 1 Tbsp parmesan, ½ tsp salt and 2 turns freshly ground cracked pepper.
3. Start assembly by layering leeks on bottom of gratin dish. Sprinkly lightly with a pinch of thyme, a pinch of parmesan and a pinch of asiago.
4. Begin by laying one row of tomatoes across the pan, be sure to overlap somewhat and sprinkle with thyme, asiago and parmesan. Next, place a row of zuchinni, overlapping tomatoes and sprinkle with thyme, asiago and parmesan. Repeat with yellow squash and then continue with remaining layers, sprinkling each with thyme and cheeses until the gratin is full. Sprinkle the top with remaining cheese.
5. Cook until browned all over and all of the juices have reduced, about 1 hour. Let cool for 15-20 minutes before serving.

Good Thyme Tip - The leeks can be made the day before as a time saver. Just allow them to cool after cooking and store in airtight container in fridge.

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