Vegetarian

Summer squash and tomato gratin is for Side Dish.

Summer squash and tomato gratin takes 30 minutes to prepare.

Summer squash and tomato gratin takes 45 minutes to cook.

Summer squash and tomato gratin makes 4 servings.

The ingredients for Summer squash and tomato gratin are:

Ingredients:
Fennel, 1 bulb
Onion, 1 large
Olive Oil, 1 tbsp
6 firm Italian tomato
Summer squash (I use one zucchini & one yellow)
Thyme, fresh, 2 Tblsp
Gruyere Cheese, 3 oz, shredded very fine
Salt, 1/2 tsp
Pepper, 1/2 tsp

Here is how you make Summer squash and tomato gratin:

Preheat oven (or grill) to 325.Slice fennel & onion very thin and saute in olive oil with salt & pepper until just starting to caramelize. While onions & fennel are cooking, slice tomatoes in quarter inch rounds and place in sieve to drain. Slice zucchini and yellow squash into 1/8 inch rounds.Once onions & fennel are cooked, spread them over the bottom of a 9X13 glass or ceramic baking dish. Then layer rows of tomato slices, yellow squash slices, and zucchini slices over the onion/fennel base, sprinkle with thyme leaves and shredded Gruyere. Bake in 325 oven (or on grill) for 30-45 minutes or until bubbly and cheese is nice & brown.Serving Size: 4 as a meal, 6-8 as a side dishNumber of Servings: 4Recipe submitted by SparkPeople user LISACNM.

The nutritional information for Summer squash and tomato gratin is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 187.1

• Total Fat: 10.9 g
• Cholesterol: 23.4 mg
• Sodium: 404.2 mg
• Total Carbs: 15.6 g
• Dietary Fiber: 4.8 g
• Protein: 9.6 g

The dietary needs meet for Summer squash and tomato gratin is Vegetarian