Zucchini and Summer Squash Gratin with Herbs de Provence

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Yesterday – August 8 – was “National Sneak Some Zucchini onto Your Neighbors Porch Day.” It sounds like a joke, but think about it. If you have a garden (or know someone who has a garden) chances are you’ve been up to your ears in zucchini and summer squash for a few weeks already. You might be sick of them. And looking for an excuse to sneak some on an innocent neighbor under cover of night. But this gratin might just rekindle your love of the ubiquitous summertime vegetable.

As delicious as my tea-smoked salmon with lavender and honey glaze was (Have you seen it yet? Entered to win some tea?), this gratin held its own. Served together, dinner was an event. I half expected fireworks to go off as I finished my plate. The squash bakes in their own juices until they are soft and delicate. The tomatoes begin to dry from the heat of the oven, leaving them sweet and intensely flavored. The sharp Parmesan and crisp breadcrumbs lend classic comfort. And then, there’s the unexpected. Instead of using italian seasonings, you take a little detour through the south of France thanks to fresh thyme and herbs de Provence (a mixture of savory, fennel, basil, thyme, and lavender).

Sure you may be reluctant to turn your oven on in the height of August. Wait for a rainy day if you must. But I wouldn’t wait. Really, it’s already so hot that having the oven on doesn’t seen to make it any worse. And even if it does, it’s totally worth it.

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Zucchini and Summer Squash Gratin
  • 1.5 Tbs olive oil, divided
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 Tbs fresh thyme
  • 1 zucchini, cut into 1/4-inch rounds
  • 1 summer squash, cut into 1/4-inch rounds
  • 2 roma (plum) tomatoes, sliced
  • 1 Tbs herbs de Provence
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup panko bread crumbs

Heat 1 Tbs olive oil in a medium skillet set over medium heat. Add the onion and garlic and cook stirring occasionally, until golden brown and very soft — about 5 minutes. Stir in the thyme. Spread the onions in the bottom of a medium casserole dish (I used a 10.5 by 7 Le Crueset baking dish).

Begin to layer the squash and tomato in the pan, letting them overlap slightly – I did one row on zucchini, one row of summer squash, and one row of tomato. Sprinkle with a little bit of the herbs de Provence and about 1/3 of the cheese. Make a second layer of vegetables, using the same technique as the first layer but mixing up the order of the rows so that you don’t have two layers of the same vegetable stacked right on top of each other. Add more herbs and cheese. Make one final vegetable layer. Top with the rest of the herbs de Provence and the cheese. Sprinkle a thin layer of panko bread crumbs over the top and drizzle with the remaining 1/2 Tbs of olive oil.

Bake at 375 for 60 minutes. Let rest for 10 minutes before serving.

Serves 4

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I’m submitting this post to Two for Tuesdays, a weekly blogging event about cooking Real Food.

Gratin on Foodista

Comments

  1. I should make this next week after we visit the farmers market. No neighbors left us zucchini (at least this week, and last time she had asked first).

    but what exactly are herbs de Provence? I assume it’s already a blend of herbs?

    • It’s a mixture of savory, fennel, basil, thyme, and lavender (heavy on the thyme). You can mix your own or buy it pre-blended. It’s really nice for change of pace!

  2. I would love if someone snuck some zucchini on my porch!! I LOVE it but don’t have a garden. I’ve made something similar to this, it looks fantastic!! Thanks!

  3. I would love to be up to my ears in zucchini. Then again, I’ve been unnaturally obsessed with it lately. This gratin looks fantastic! I love the unexpected herbage in it.

  4. What a crazy day! I can’t believe how many random ones are out there. This looks so, so good! The perfect recipe for good, summer veggies :) Wish I was your neighbor and some of this ended up on my porch!

  5. looks fab adore herbs de provence good luck on the giveaway

  6. this looks and sounds wonderful! I can’t wait to try it!

  7. RavieNomNoms says:

    This looks so amazing!

  8. My mom is up to her eyeballs in zucchini and squash. I’m sending her this recipe :)

  9. This looks like the perfect late-summer recipe! I’ve got zucchini growing like gangbusters right now; this is a great way to use it!

    I really enjoyed meeting you in New York this past weekend!

  10. This sounds amazing! Feel free to sneak it onto my porch any day ;)

  11. I am definately putting this on my list of things to try this weekend!

  12. I would be more than happy to have some zukes left outside my apart- wait nevermind. i will buy some from the store!
    I love zukes for their ability to be delicious with everything…

  13. I agree completely…I turn on the oven all summer long. Sure, sometimes I curse myself for doing it, but it’s soooo worth it! LOL! Especially if something this gorgeous and mouthwatering comes out of it. Beautiful! Thanks for sharing it w/ two for Tuesdays :)

  14. This looks wonderful! I made something like this recently, I think the fennel is a great addition.

  15. LOVE the inclusion of fennel. My mom and I both MMMMed out loud when we read this recipe. Consider it already in the oven :-)

  16. Made this last night but substituted eggplant for the summer squash (no summer squash at the grocery store :S… should have gone to the market I guess). It was beyond delicious, and 3 people ate it up leaving only 1 serving for my lunch today. Thanks for this delicious recipe!

  17. Think I could cheat and do it in a slow cooker? My oven is less than 10 ft from my bedroom and a girl is dying of hot in here.

    Also, great to meet you last week!

    • I think a slow cooker or a pan on the toe top would work for the most part, but you might want to stick it under the broiler for at least a few minutes to get the nice, crispy topping.

  18. Butterpoweredbike says:

    OMG, I’m laughing so hard. I’ve been unknowingly celebrating that holiday every day for a week now! Thanks for linking up with Two for Tuesday.

  19. This is a good dose of food porn. Seriously. It looks amazing!

  20. Hi Lauren and thanks for linking to the two for tuesday recipe blog hop! My mum used to make ratatouille all summer until it came out our ears! I think I would have preferred this cheesy goodness much more! :) Alex@amoderatelife

  21. WOOOO! I’m ALWAYS looking for recipes that utilize herbs de Provence. It’s one of my favorite spice mixes, but it’s so rarely used.

  22. I LOVE summer squashes and zucchini. I’ve made something like this before, but I included eggplant. I don’t care how many degrees it is outside, the smell of this baking in the oven is just too heavenly to resist!

  23. Oh wow, this sounds so incredibly summery and fantastic. My husband is not always a huge squash fan but he can deal with it once in a while. When I cook recipes I find on other blogs, I always re-post them with a link back to the original author. But I always like to ask permission first. So please let me know if you would be okay with that! :)

  24. So funny I came across this. Just made something extremely similar the other night, only I layered it with chicken. I’m inundated with zucchini also, I feel like Forest Gump, Zucchini Bread, Zucchini balls, Zucchini stirfry, Zucchini parm, Zucchini soup …..the list goes on, but I like it!

  25. This looks just fabulous. What a great way to use summer vegetables and I love herbes de provence in anything!

  26. I tried this out tonight and, WOW! It was amazing. I have to admit, I added more cheese, and used gruyere instead of parm. I cooked it all in a big cast iron skillet – onions, garlic, herbs, then sprinkled part of the cheese on the onion layer, then spread all the zucchini in one layer over that. Added another layer of cheese, then all the tomato, then more cheese and “bread crumbs” (gluten-free crushed crackers here). Towards the end turned it up an to “roast” to get even more carmelization. Super duper yummy!

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