ZUCCHINI & SUMMER SQUASH GRATIN

2 tbsps. olive oil
2 med onions (l4 oz. total, thinly sliced
To assemble gratin: l-l/4 lb. small ripe tomatoes, cored and cut into l/4″ slices
3/4 lb. (about 2 small) zuccinii
‘3/4 LB. (ABOUT 2 SMALL) summer squash cut into l/4″ slices on the bias
3 tbsps. olive oil
l/4 cup fresh thyme leaves
l tsp. salt
l-l/4 cups parmesan cheese
To cook onions: Heat olive oil in med. skillet over med heat. Add onion and saute stirring often until limp and
slightly brown about l5 mins. Spred evenly in bottom of oiled 2 qt. shallow gratin dish. Let cool.
Heat oven 375. Put the tomato slices on a shallow plate to drain for a few mins. and then discard the
collected juices. In med bowl toss with zucchini and squash slices with l-l/2 tsp. of the olive oil, 2 tbsps. thyme and l/2 tsp. salt. Reserve half of the cheese for the top. Sprinkle l tbs. thyme over onions in the gratin.
Starting at one ned of the baking dish lay a row of slightly overlapping tomatoes across width of dish and
sprinkle with cheese. Repeat with a row of squash and then repeat rows sprinkle each with cheese until
gratin is full. Season with pepper and remaining salt. Drizzle remaining cheese with remaining hyme and sprinklss this over the whole gratin. Cook until wel browned all over and the juices have bubbled for a
while and reduced onsiderably 65-70 mins. Let fool for at least l5 mins. Serves 6. Food Network