I got some ugly tomatoes and some zucchinis yesterday at the farmers market to make my fav summer side dish (sometimes entree).  It’s a recipe that originally came from Cook’s Illustrated.  I eat it hot or cold, leftovers in the middle of an omelette.

It’s called Summer Vegetable Gratin and here is the recipe.  It’s well worth it.

Summer Vegetable Gratin
Serves 6-8

6 Tbsp. olive oil
1 lb zucchini, ends trimmed and cut crosswise into 1/4 thick slices
1 lb summer squash, ends trimmed and cut crosswise into 1/4 thick slices
***2 lbs of only zucchini or only summer squash can be substituted***
2 tsp salt
3 large ripe tomatoes sliced 1/4 inch thick
2 yellow onions, cut in half and then thinly sliced from pole to pole
black pepper to taste
2 garlic cloves, minced or pressed through a garlic press
1 Tbsp fresh thyme leaves minced
***1 1/2 Tbsp dried thyme can be substituted***
3/4 cup bread crumbs (You can use any GF bread you have to make the crumbs in your food processor, I don’t ever use very dry store bought crumbs)
1 cup grated Parmesan cheese
1/4 minced shallots (about 2 medium)
1/4 cup chopped fresh basil leaves

Preheat oven to 400. Place the oven rack in the upper middle position. Brush a 9×13 pan with 1Tbsp of olive oil and set aside.

Combine sliced zucchini and squash with 1tsp salt in a large bowl and then transfer the salted veggies to a colander set over the bowl. Let stand for about 45 minutes, the veggies will release about 3 Tbsps of liquid.

Slice tomatoes and set to the side.

Meanwhile, heat 1 Tbsp olive oil in a large non-stick skillet over medium heat until shimmering. Add onions, 1/2 tsp salt and black pepper to taste. Cook, stirring occasionally, until onions are soft and dark golden brown, about 20 minutes. Set onions aside.

Combine garlic, 3 Tbsp olive oil, black pepper to taste and thyme in a small bowl. In a large bowl, mix the zucchini and squash in half of the garlic oil mixture.

Pour zucchini and squash in the greased 9×13 pan. Arrange the caramelized onions in a single layer over the squash. Place the tomato slices slightly overlapping in a single layer over the onions. Spoon the remaining garlic oil mixture evenly over the tomatoes.

Bake 40 to 45 minutes, tomatoes will have started to brown around the edges and the vegetables are tender.

Mix breadcrumbs, 1 Tbsp oil, Parmesan and shallots in a bowl. Remove baking dish from the oven and increase heat to 450 degrees. Sprinkle breadcrumb mixture on top of tomatoes. Bake about 5 to 10 minutes more, the gratin will be bubbling and the cheese will be lightly browned.

Sprinkle with basil and let rest for about 10 minutes are room temperature before serving.

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