Zucchini, Chard and Tomato Gratin

My chard is going crazy, my tomatoes are ugly but prolific and my summer squashes are, well, behaving like summer squashes.

Sometimes, I get tired / bored with stir-frying and grilling and whatever.

Sometimes, there just doesn’t seem to be any choice but to toss it all together and see what happens.

To make it interesting I chose a yellow and green color scheme – but, then I have yellow and green (and white and striped) squashes and yellow and green (and white and red and orange) tomatoes.

It’s still summer…. Have some fun.

Play with your food.

Zucchini, Chard and Tomato Gratin

Total time: 55 minutes

Ingredients:

  • 1 small green squash (zucchini), thinly sliced
  • 1 small yellow squash, thinly sliced
  • 5oz (150gr) chard, leaves only, thinly sliced (roll leaves tightly, then slice)
  • 1 – 2 medium green tomatoes (or 4 small) (green-when-ripe tomato, Green Zebra), thinly sliced
  • 1 – 2 medium yellow tomatoes, thinly sliced
  • 1 onion, roughly chopped
  • 1/2 green or yellow pepper, roughly chopped
  • 2 tbs fresh basil, snipped
  • 1/4 cup (2oz, 60ml) chicken or vegetable stock
  • 1/2 cup (2oz, 60gr) shredded cheese
  • 2 tbs olive oil

Zucchini Chard Gratin

Instructions:

  • Chop the onion and pepper first, and sauté in 1 tbs oil just until tender, about 5 minutes.
  • While onion and pepper sauté slice the other vegetables
  • Put  remaining 1 tbs olive oil in a baking dish land swirl to coat bottom.
  • Layer the green squash, green tomato, basil and chard
  • Put the onion and pepper on top of the chard and press down.
  • Put the yellow squash and yellow tomato on the chard. 
  • Drizzle the stock over it all, cover with foil and bake, 400F (200C) for 30 minutes.
  • Uncover, sprinkle with cheese and for another 10 minutes.
  • Serve from baking dish.

Print Recipe

We were French country people today.

This morning we went to la Foire aux Vins, aka: wine fair.

All of the supermarkets have wine fairs in the spring and fall. The spring fairs are usually smaller, with an emphasis on rosé. The fall fairs have a larger selection of red’s. We buy at both, but the fall fairs are the major re-stocking.

I’m not really sure if it’s actually a better deal to buy at the fairs or not. I do know that the selection is much greater than usual.

I also know that I’ll spend more money buying 1 or 2 bottles each week than I will if I buy 5 cases at a time.

Our wine cellar is, once again, fully stocked.

This afternoon our annual supply of firewood was delivered – 10 cubic meters. We unloaded it from the farm trailer and stacked it.

That was my upper-body workout for the day.

The firewood that was delivered last year is cut and stacked in the barn,

Last week we had the chimneys cleaned.

Let’s see….. Firewood, check and check; chimneys cleaned; check; wine cellar stocked, check….

Yup, we’re ready for winter.

This is the earliest we’ve ever had it all done.

But we have other plans for fall…. Morocco!

Last update on September 2, 2015

5 thoughts on “Zucchini, Chard and Tomato Gratin”

  1. I think I posted the other day that our fireplace is roughed in so now, we get to finish it First, we have to agree on what we want to finish it with…

    I no longer buy wine at wine fairs here. It’s MUCH more expensive at the fairs though I still haven’t figured out why.

  2. nightsmusic, well, you have a month or 2 to get it finished,,,,, The wine being more expensive does’t make sense,,,, ours are usually a good deal – and wine is cheaper here, anyway lol

  3. I would love to have some of that yellow zucchini! (Is it my imagination, or are yellow zucchini sweeter and more flavourful than green zucchini?)

    Ha! I was playing with my food the other night… and as you have so much chard, you might want to try something like what I made. It was wonderful, even if it’s me saying it.

    I started by throwing some oil into the pan and some mustard seeds. When they began to pop, I added thinly sliced onion. Then when the onion was just starting to colour, I added julienned red pepper (you must have peppers in your garden!), a little garlic, sliced apples and stirred those around a little before adding chopped Swiss chard, a small amount of stock and a tiny bit of rice vinegar. If I’d had any zucchini, I’d have added some of that too, thinly sliced.

    While the vegetables were cooking, I boiled pasta (but the colourful mess could have easily been served on couscous, rice, quinoa, etc. etc.). Just before draining the pasta, I added goat cheese and tarragon to the Swiss chard mixture. I garnished the dish with the tiniest amount of smoked sausage cut up into tiny pieces (basically looking like bread crumbs) – I think the sausage amounted to about a tablespoon.

    …Morocco!! How cool is that?! I’m suitably even more envious of you than usual.

  4. Thanks for the alert re the wine fair. We took a break from removing ronces and ivy yesterday morning to improve the chais stocks. Whilst doing so I managed to get some very nice Bar which I baked in the oven last night.

  5. Elizabeth, I do a lot of mixed veggie stuff, but never thought about adding apples (or mustard seeds). The yellow just seems to produce nicely – one every other day….

    Gill, we always stock up at the fairs – it’s just easier and nice to have it done. Soon we will be switching from the grill to the kitchen.

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