Summer Squash Gratin with Roasted Tomatoes and Spinach
A summer squash gratin is a creamy, delicious dish that is like a thick chowder. A flavorful cheese sauce covers the summer squash while the cheese flakes melt into the vegetable. The topping is a sprinkling of cheddar and breadcrumbs. This dish is best served after 15 minutes to let the squash release its water. If you want a cheesy gratin, prepare the ingredients ahead of time.
Ingredients
- 3 large Tomatoes
- 2 T Extra Virgin Olive Oil
- 2 Zucchini
- 4 Golden Zucchini
- 4 8 Ball Squash
- 2 cups uncooked Spinach cut in strips
- 1/2 cup Aged Cheddar shredded (I used Pleasant Ridge Farmstead)
- 3 T Rosemary chopped
- 1 T Salt
- 1 T Black Pepper
Instructions
- preheat oven to 400 degrees
- Slice tomatoes in thick slices (5 - 6 slices per tomato). Place tomato slices on a rack on top of a sheet tray. Sprinkle with salt, pepper and EVOO. Roast for 45 minutes.
- Using a mandolin (or an extremely steady hand) thinly slice the zucchini and squash.
- Using an 11 x 13 casserole dish, layer zucchini and squash. On top of that layer add slices of tomatoes and spinach. Sprinkle 1/3 of the cheese, rosemary, salt and pepper on top and repeat this 3 times.
- Bake for 45 minutes or until spinach is cooked and cheese is browned and crispy on top.
Video
Notes
A summer squash gratin is a great dish to make with a glut of summer squash. It is like a thick chowder that is made with a flavorful cheese sauce. A delicious topping of cheese and breadcrumbs makes this dish more than a simple side dish. A tasty and nutritious meal, this summer veggie gratin recipe is an easy way to enjoy the season's abundance of summer vegetables.