This is it.
The last summer squash / zucchini / courgette post of this season.
Frankly, I’m getting tired of eating them and cooking them and am very happy to switch to the winter squashes.
Which reminds me….
I was chatting with family the other day and my s-i-l was saying that my brother, once again, wanted pizza for dinner.
I told them that we were having both summer and winter squash for dinner as we had the first little acorn squash ready to eat,
My brother said he would starve if forced to live with me. Apparently he no longer eats any vegetables.
I assume he makes an exception to those traditionally found on a pizza (peppers, onions,,,,).
Click here to Pin Yellow Squash GratinPrint
Yellow Squash Gratin
I used a yellow squash, 2 yellow tomatoes (Lemon Boy) and an orange pepper for this gratin…. Just for fun. Use any color of the 3 that you like / have.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 2 servings 1x
- Category: Vegetables
- Method: Baked
- 1 medium summer squash (9″ long, 22cm), thinly sliced
- 2 tomatoes, sliced
- 1 yellow or orange pepper, chopped
- 1 onion, chopped
- 4 tbs fresh basil, snipped
- 1/2 cup (2oz, 60gr) shredded cheese
- 1 tbs olive oil
- Heat olive oil in a medium skillet
- Add pepper, onion and fry until tender, 7 – 8 minutes.
- Put peppers and onions into a baking dish.
- Arrange half of the squash in a layer on top.
- Arrange tomatoes, basil on squash.
- Finish with a layer of the remaining squash.
- Top with cheese.
- Cover and bake in 400F (200C) oven for 40 minutes.
- Uncover and bake 5 minutes longer.
I give the servings on this as 2 but we usually have enough left over for a small side dish at lunch. It could easily serve 3.
Keywords: summer squash, pepper, tomatoes
I’m traveling at the moment… meeting up with family for our 5th family reunion. Details later.
I don’t plan on working while I’m gone (it’s called vacation, for those who don’t know) so I’m scheduling the recipes in advance – some old, some new.
I’ll just leave you with some informative tidbits from the past to round out my posts.
The following are herb blends that are simple to make at home. They normally all use dried herbs.:
2 tbs parsley 1 tbs chervil
1 tbs lovage 2 tsp green dill weed
2 tsp tarragon
Herbes de Provence
4 tsp dried thyme 2 tsp dried marjoram
2 tsp dried parsley 1 tsp dried tarragon
2/3 tsp dried lavender flower 1/2 tsp celery seeds
1 crushed bay (laurel) leaf
4 tsp dried basil 3 tsp dried thyme
2 tsp dried marjoram 2 tsp dried oregano
1 tsp dried sage 1 tsp dried garlic flakes
1 tsp dried rosemary