Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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Casseroles, Main Dish, Side Dishes, Vegetables

Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme

Recipe PictureSource: Recipe by Susie Middleton
From Summer Vegetable Gratins with Intense Flavor in Fine Cooking Magazine 33, pp. 24-29 June 1, 1999

Servings: 8

Preparation Time: 40 minutes
Start to Finish Time: 2 hours 5 minutes

For this gratin, use all the interesting green and yellow summer squashes (pattypan, scallop, crookneck, butterstick) you find at the farmers' market.

To learn more, read the article: Summer Vegetable Gratins with Intense Flavor


    • 2 tablespoons olive oil
    • 2 medium onions, thinly sliced (@ 7 oz each)
    • 2 cloves garlic, minced
    • 1 1/4 pounds ripe red tomatoes, cored and cut into 1/4-inch slices
    • 3/4 pound zucchini, or other green summer squash (about 2 small) cut into 1/4-inch slices on the bias
    • 3/4 pound yellow summer squash, or golden zucchini (about 2 small) cut into 1/4-inch slices on the bias
    • 3 tablespoons olive oil
    • 1/4 cup fresh thyme leaves
    • 1 teaspoon coarse salt
    • 1 1/4 cups Parmigiano Reggiano, freshly grated
    • Freshly ground black pepper, to taste


  1. To cook the onions -- In a medium skillet, heat the olive oil over medium heat. Add the onions and sauté, stirring frequently, until limp and golden brown, about 20 minutes. Reduce the heat to medium-low if they're browning too quickly. Add the garlic and sauté until soft and fragrant, 1 to 2 min. Spread the onions and garlic evenly in the bottom of an oiled 2-quart. shallow gratin dish (preferably oval). Let cool.
  2. To assemble the gratin. -- Heat the oven to 375°F. Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices. In a medium bowl, toss the zucchini and squash slices with 1-1/2 Tablespoons. of the olive oil, 2 Tablespoons. of the thyme, and 1/2 teaspoons of the salt. Reserve half of the cheese for the top of the gratin. Sprinkle 1 Tablespoons of the thyme over the onions in the gratin. Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese. Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese. Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full.
  3. Season lightly with pepper and the remaining 1/2 teaspoons salt. Drizzle the remaining 1-1/2 Tablespoons olive oil over all.
  4. Combine the reserved cheese with the remaining 1 Tablespoons. thyme and sprinkle this over the whole gratin. Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 minutes. Let cool for at least 15 minutes before serving.

Yield: 6 to 8 servings as a side dish; 4 as a main dish. Nutritional information below is for 8.

Copyright: The Taunton Press

Per Serving (excluding unknown items): 172 Calories; 13g Fat (63.4% calories from fat); 7g Protein; 9g Carbohydrate; 3g Dietary Fiber; 10mg
Cholesterol; 477mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat.

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