If you like:
- zucchini
- yellow squash
- caramelized onions
- crunchy Parmesan breadcrumbs
- a great way to use up summer vegetables
- fairly light and very nutritious
- very comforting to eat
I can easily eat the entire casserole within three meals.
With most Cooks Illustrated recipes you have to pay a subscription to gain access, but fortunately this recipe is open to the public. Enjoy!
Photo: Summer Vegetable Gratin, right out of the oven
Victoria,
ReplyDeleteJust to let you know, I am going to try this recipe next week. I couldn't get the recipe from the Cook's Illustrated website but I got it here : http://erincooks.com/summer-vegetable-gratin/. Anyway, do you eat it as a main course? Do you serve anything else with it?
Thanks!
Ann
Oh, it's good to know that this recipe isn't available on Cooks Illustrated. Thanks for the other link. I made this gratin for my client again today. This time he requested that I double the recipe. My client's family eats it as a main course, and so do I. That's why I can eat a whole casserole in no time! It could also be a great side dish to an herb marinated/ grilled chicken.
ReplyDeletehttp://www.marthastewart.com/recipe/herb-and-garlic-marinade
Thanks, Victoria! We will eat it as a main course. I am trying to only do meat a few times a week so I have been desperate to find some good vegetarian recipes. We need to chat soon.
ReplyDeleteSo, I tried it yesterday without all the extra prep to take out the liquid from the tomatoes and the zucchini. It was still really good. The thing that took a lot of time was caramelizing the onions. But, I started with that then chopped everything else while the onions where caramelizing. There was a lot of liquid on the bottom after everything finished cooking but I don't think that it took away from the dish.
ReplyDelete