Wednesday, August 14, 2013

Summer squash and pesto gratin

I wanted a way of using some of the farmer's market bounty. There's all kinds of different summer squashes right now, and I was itching to do SOMETHING with all that prettiness, so if you can relate, you'll love this recipe. You can use basically any summer squash. I bought some ronde de nice (they look like fat round zucchinis) and yellow pattypans. I also added some sliced tomato, since tomatoes are just freaking awesome right now. I baked them in a gratin with some of my dairy-free spinach-walnut pesto. As a bonus, this can easily be frozen for an emergency veggie side.

Serves 4-6 as a side

  • 1/2 lb green summer squash such as zucchini
  • 1/2 lb yellow summer squash
  • 1/2 lb tomatoes
  • 1/3 cup spinach-walnut pesto (you'll have plenty left over, just freeze whatever you don't use) or storebought pesto
  • Salt and pepper to taste

  • Preheat oven to 375 F
  • Slice the squashes and tomato about 1/4" thick.
  • Line an 8x8 casserole dish with nonstick foil. Brush the bottom with a bit of pesto. Layer half the squash slices and tomato, slightly overlapping. Cover with half of the pesto (I used my hands). Sprinkle with salt and pepper. Repeat; make another layer with the remaining squash and tomatoes, then cover with the remaining pesto.
  • Bake for 45 minutes. Let cool and cut into squares before serving.

FREEZING DIRECTIONS: Cover and freeze. You may want to use a disposable aluminum pan that you won't miss if you stick it in the freezer. To serve, thaw overnight. Bake at 350 F for 30 minutes.


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