Summer Squash Gratin
Prep: 25 minutes plus standing • Bake: 1 hour 5 minutes • Serves: 8
5 tablespoons olive oil, divided
2 medium onions (about 1 pound), thinly sliced
2 garlic cloves, minced
4 tablespoons fresh thyme leaves, divided
1-1/2 pounds zucchini and/or yellow summer squash, cut diagonally into 1/4-inch-thick slices
1-1/4 pounds ripe tomatoes, cored and cut into 1/4-inch-thick slices
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1-1/4 cups freshly grated Parmigiano-Reggiano cheese (about 2-1/2 ounces), divided
1. In medium skillet, heat 2 tablespoons oil over medium heat. Add onions and cook 17 to 20 minutes or until soft and golden brown, stirring frequently and reducing heat to medium-low towards the end of cooking to avoid overbrowning. Stir in garlic and cook 1 minute. Remove skillet from heat. Stir in 2 tablespoons thyme. Spread half of onion mixture in bottom of 13 x 9-inch glass or ceramic baking dish.
2. Preheat oven to 375°F. In large bowl, toss zucchini, tomatoes, salt, pepper and remaining 3 tablespoons oil and 2 tablespoons thyme.
3. Starting at one end of baking dish, arrange rows crosswise to make 1 layer of zucchini and tomato slices, overlapping slices throughout the dish. Sprinkle half of cheese evenly on top. Spread remaining onion mixture over vegetables. Layer remaining zucchini and tomato slices over onions; pour any juices in bowl over vegetables.
4. Bake 50 minutes. Sprinkle gratin with remaining cheese. Bake 15 to 20 minutes longer or until top is well-browned and most liquid has evaporated. Let stand 15 minutes before serving.
Each serving: about 170 calories, 13 g total fat (4 g saturated), 10 mg cholesterol, 382 mg sodium, 9 g carbohydrate, 2 g fiber, 7 g protein