I had the great fortune to find a wonderful market that sells fresh vegetables this week. It is attached to a fantastic restaurant near my hometown and I love that it is open long hours so it is much more convenient than a farmers market for me. They get their vegetables from local farmers so it is still benefitting the community which is a plus for me.
This week I picked up a selection of zucchini and squash from the market and couldn’t wait to make something with it over the weekend.
I’ve mastered sautéing squash and zucchini so I was looking to do something more with it. Enter Ina Garten. The Barefoot Contessa knows her food and what she did with her zucchini gratin was divine.
Since I was limited in what I had on hand, I used the squash and tomatoes that I had with the zucchini. And no gruyere cheese at my store so I went with goat cheese.
This dish was such a hit at my house that I can’t wait to make it for a meal with friends and family soon.
Zucchini, Squash and Tomato Gratin
(recipe adapted from Ina Garten)
Ingredients:
3 Tbsp unsalted butter, plus extra for topping
1/ c yellow onions, diced
2 medium zucchini, sliced 1/4-inch thick
6 grape tomatoes, cut in half
salt and black pepper, to taste
1/4 teaspoon ground nutmeg
1 Tbsp all-purpose flour
1/2 cup hot milk
3/4 cup Panko bread crumbs
1/4 cup goat cheese
Instructions:
Preheat oven to 400 degrees F.
Melt the butter in a large sauté pan. Once melted, add onions and cook over low heat for 10 minutes, or until tender but not browned. Add the zucchini, squash and tomatoes. Cook, covered, for 10 minutes, or until tender.
Season vegetables with salt, pepper, and nutmeg. Cook uncovered for 5 more minutes.
Stir in flour. Add the hot milk, stir to incorporate and cook over low heat for a few minutes, until it makes a sauce.
Pour mixture into a small baking dish.
Cut goat cheese into bread crumbs and cover vegetable mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
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