Squash and Tomato Gratin

Oh I love veggies and thankfully so does the rest of my family, kids included.  Now aside from the tomatoes, which my kids loathe, they will eat everything else.



Funny story with the tomatoes, when I was a child I would eat them like apples and then I guess I ate too many because I soon because so sick of them that I refused to eat them at all.  The only way I could handle tomato would be in sauce or cooked, I couldn't handle raw tomato....this went on for years and years, until about a year ago and then suddenly my love for tomatoes returned and now I'm back to enjoying them whichever way I can find.

And all that just to tell you that I included tomatoes with this Gratin.  Haha!

This recipe is adapted from one over at Delicious Dishings.



Squash and Tomato Gratin


Olive oil
1 medium onion, chopped
2 garlic cloves, minced (I used a teaspoon of jarred minced garlic)
2 roma tomatoes, sliced
1 zucchini, sliced
1 cousa squash, sliced
salt
1/2 cup freshly grated Parmesan
1/2 cup garlic bread crumbs

Preheat oven to 350 degrees.

Heat a little olive oil in a frying pan over medium heat. Reduce heat to medium-low, and add onions and garlic. Cook, stirring occasionally, until onions are translucent, about 20 minutes.



Slice all of the vegetables in 1/4-inch thick slices. (Discard ends.)

Combine zucchini and cousa squash in a bowl. Toss with olive oil, and season with salt.



Drizzle tomato slices with olive oil, and season with salt.



Combine Parmesan, bread crumbs, and remaining thyme in a small bowl.

Divide onion mixture among baking pans, and spread it to cover the bottoms of the pans. Then begin layering the vegetables. Make a row of overlapping cousa squash slices, and sprinkle with bread crumb mixture.



Next make a row of overlapping summer squash slices, making sure they slightly overlap the zucchini slices. Sprinkle with bread crumb mixture.



Make a row of overlapping tomato slices, making sure they slightly overlap the squash slices. Sprinkle with bread crumbs.



Repeat with the veggies. Sprinkle a layer of breadcrumb mixture over it all. Repeat with the other pan.



I was able to make two pie size pans with the veggies. Bake until veggies are tender, then pop into the broiler to get the breadcrumbs nice and brown. I usually don't need to do this because mine brown nicely while cooking.