Ingredients
Vegetables
- 2 medium zucchini, sliced into 1/4-inch rounds
- 2 medium yellow squash, sliced into 1/4-inch rounds
- 3-4 large ripe tomatoes, sliced into 1/4-inch rounds
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
Flavorings
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Topping
- 1/2 cup panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil (optional, but delicious!)
Equipment
- Large skillet
- 9×13 inch baking dish
Instructions
1. Preheat oven: Preheat your oven to 375 degrees F (190 degrees C). Grease your baking dish lightly.
2. Cook onion and garlic: Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened and translucent (about 5 minutes). Add the garlic and cook another minute until fragrant.
3. Season the vegetables: In a large bowl, combine the zucchini, yellow squash, tomatoes, cooked onion and garlic mixture, thyme, oregano, salt, and pepper. Toss gently to coat the vegetables evenly.
4. Assemble the gratin: Arrange the seasoned vegetables in the prepared baking dish in overlapping circles or rows. Start around the edge of the pan and work your way inward for a beautiful presentation.
5. Make the topping: Combine the panko breadcrumbs, Parmesan cheese, and fresh basil (if using) in a small bowl. Sprinkle the topping evenly over the vegetables.
6. Bake: Bake the gratin uncovered for 30-40 minutes or until the vegetables are tender when pierced with a fork, and the topping is golden brown and bubbly.
7. Rest and serve: Let the gratin rest for 5-10 minutes before serving. This allows the flavors to meld and makes slicing easier. Serve warm.
Tips and Variations
Add more vegetables: Include thinly sliced eggplant, bell peppers, or potatoes (parboil the potatoes first for faster cooking).
Adjust herbs: Use your favorite herbs and spices. Fresh parsley, rosemary, or a touch of red pepper flakes are all delicious additions.
Cheese options: Swap the Parmesan for Gruyere, fontina, or crumbled feta.
Make-ahead: Assemble the gratin, cover, and refrigerate for up to a day before baking.
