Zucchini Summer Squash Tomato Gratin Recipe

Screenshot 2015-07-21 15.14.53Everything’s coming up zucchini! Jeanette Chen of Jeanette’s Healthy Living shares this lovely French inspired summer dish from her kitchen. This gratin is basically a zucchini tomato summer squash casserole that has goat cheese sprinkled on top. First thought, there’s a layer of sweet sautéed onions and garlic at the base of a casserole dish. Then, sliced zucchini, tomatoes and summer squash are alternately layered row by row. The trick is to use zucchini, tomatoes and summer squash that about the same diameter so the gratin looks as uniform as possible. Save the other pieces for a saute for another day.
Serves four to six people.
Zucchini Summer Squash Tomato Gratin Recipe
3 tablespoons extra virgin olive oil
2 onions, halved, sliced
4 cloves garlic, minced
2 zucchini (~ 1 pound), cut into ¼” slices
2 summer squash (~ 1 pound), cut into ¼” slices
7 small tomatoes (~ 1 pound), cut into ¼” slices
½ teaspoon sea salt
½ teaspoon fresh ground black pepper
2 teaspoons Herbes de Provence
2 ounces goat cheese, crumbled
Preheat oven to 375 degrees. Spray bottom of 13x9x2 inch casserole dish with cooking spray or brush lightly with oil.
Heat 1 tablespoon oil in large skillet; add onions and saute until translucent; add garlic and saute another minute; transfer to casserole dish and spread to cover the bottom of the dish. Sprinkle with 1 teaspoon Herbes de Provence.
Alternately layer zucchini, summer squash and tomato in casserole dish. Drizzle remaining olive oil on top. Season with salt, fresh ground black pepper and remaining Herbes de Provence. Cover dish with foil and bake for 40 minutes; uncover dish, sprinkle goat cheese on top and continue baking, uncovered, for another 30-35 minutes, until browned.

Shop Local Shop Stewart’s

As we transition from Summer to Autumn we’re experiencing the best of both seasons with new arrival Local CT Gala, McIntosh, and Honeycrisp apples, and the 1st crop of Local CT Acorn & Butternut squash, as well the continued deliveries of Local CT farm fresh Tomatoes (heirloom to beefsteak), Summer Squash, Nectarines, Peaches, Bi-Color Corn, NY-state Apples, Peppers, and CT Plums.
We will continue to post updates to our site as we receive more and more deliveries of your favorite summer fare fresh from the best local farms!











Summer Squash Salad

summersquashsaladSummer salad options are many with all the fresh vegetables coming in here at Stewart’s daily from local Connecticut farms. Katie from The Parsley Thief  shares a special summer salad her Pop served up with all fresh ingredients using squash which is just becoming available. Enjoy!
Summer Squash Salad
1 pound of fresh peas
2 red scallions
1 zucchini squash
1 summer yellow squash
1 Tablespoon minced fresh basil
2 Ounces Feta cheese
3 Tablespoons of olive oil
Juice of ½ a lemon
Salt and pepper to taste.
Shell the peas into a bowl. Then you need to bring a small saucepan of salted water to a boil, and blanch the peas for about 2 minutes, and drain. Next, take 2 red scallions, clean them up, and thinly slice them. Add this to the bowl with the blanched peas.
Next, take the zucchini & squash, and thinly slice them. Put them in the bowl.
Then you’ll need to mince up some fresh basil. You only need about a tablespoon of minced basil, but Katie used a bit more. Add that to the bowl.
Sprinkle about two ounces of crumbled feta cheese into the bowl.
Lastly, add 3 tablespoons of olive oil, the juice of half a lemon, some salt and pepper to taste.