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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.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 12 servings
Course: Main Course
Cuisine: American
Calories: 377
Ingredients Method Video Notes

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

Method
 

  1. preheat oven to 400 degrees
  2. 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.
  3. Using a mandolin (or an extremely steady hand) thinly slice the zucchini and squash.
  4. 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.
  5. 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.