Zucchini, Squash & Tomato Gratin
Total Time: 1 hour 40 minutes • Serves: 6
Schnucks nonstick cooking spray
2-1/2 tablespoons Schnucks olive oil, divided
1 medium fennel bulb, cut into 1/4-inch pieces
2 garlic cloves, minced
1 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/4 teaspoon Schnucks crushed red pepper flakes
1/2 cup Schnucks whipping cream
2 teaspoons chopped fresh thyme leaves, divided
1 teaspoon lemon zest
4 Roma tomatoes, cut lengthwise into 1/4-inch-thick slices
1 medium yellow squash, cut diagonally into 1/4-inch-thick slices
1 medium zucchini, cut diagonally into 1/4-inch-thick slices
1 cup Schnucks finely shredded Parmesan cheese, divided
1/4 cup panko breadcrumbs
Preheat oven to 350°F. Spray 9-inch square glass or ceramic baking dish with cooking spray.
In large skillet, heat 1-1/2 tablespoons oil over medium heat. Add fennel, garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper and red pepper flakes; cook 15 minutes or until fennel is soft, stirring frequently. (Reduce heat to low if fennel begins to brown.) Stir in cream, 1-1/2 teaspoons thyme and zest; reduce heat to low and cook 2 minutes longer, stirring occasionally.
Evenly spread fennel mixture in bottom of prepared dish. Over fennel mixture, starting at one end of dish, arrange alternating rows, slightly overlapping, of tomatoes, squash and zucchini, sprinkling each row with about 1 tablespoon cheese.
Evenly sprinkle with remaining 1/2 teaspoon each salt and pepper, and remaining 1/2 teaspoon thyme; evenly drizzle with remaining 1 tablespoon oil. Evenly sprinkle with remaining cheese and breadcrumbs.
Bake gratin 50 minutes or until squash is tender and top is golden brown. Let stand 10 minutes before serving.
Each serving: about 226 calories, 18 g total fat (8 g saturated), 37 mg cholesterol, 593 mg sodium, 10 g carbohydrate, 2 g fiber, 4 g sugars, 7 g protein