Summer Garden Vegetable Bake (Easy Zucchini & Tomato Gratin)
Summer garden vegetable bake made with thinly sliced zucchini, yellow squash, tomatoes, and fresh basil, and baked with lemon, olive oil, garlic, and cheese, an easy, elegant way to use garden abundance.
Servings 2 servings
Equipment
- 2 4-inch baking dishes
- Mandoline slicer
Ingredients
- 1 Large Zucchini
- 1 Large Yellow Squash
- 3 Roma Tomatoes
- 1/4 cup Grated cheese parmesan, pecorino or plant-based
- 2 Garlic cloves crushed
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- Salt and Pepper to taste
- Bundle fresh basil
Instructions
- Preheat oven to 350
- With a mandolin (or very sharp knife), thinly slice the zucchini, squash and firm tomatoes. Set aside.
- In a small bowl, whisk the olive oil, lemon juice and crushed garlic. Set aside.
- Brush a little bit of the seasoned olive oil on the bottom and sides of the 2 baking dishes.
- Stack both thinly sliced squash, alternating colors, standing on their side, and place them in the baking dishes, fanning them as you place them all around the dish. Do the same for a center row, keeping the round slices standing so the colors show.
- Place the sliced tomatoes in between some of the slices of squash.
- Brush the seasoned olive oil across the slices. Sprinkle with a little bit of salt. Grate cheese across the tops and place fresh herbs on top.
- Bake for about 15-minutes or until cheese melts but squash still retains a little firmness.