Gratin of Summer Squash

Gratin of Summer Squash


1 tablespoon Dierbergs butter
1 large sweet onion, halved and thinly sliced
3 tablespoons fresh thyme leaves (divided)
2 small yellow squash, sliced ¼ inch thick
1 medium zucchini, sliced ¼ inch thick
2 tablespoons Dierbergs olive oil
½ teaspoon coarse salt
2 medium tomatoes, sliced
8 ounces fontina cheese, shredded (about 2 cups)
½ cup fresh bread crumbs


In medium skillet, melt butter over medium heat. Add onion and half of the thyme; cover and cook stirring occasionally until onion wilts.

Uncover and cook stirring frequently until onion is golden brown, about 10 minutes.

In medium bowl, combine squash, zucchini, olive oil, salt and remaining thyme.

Place caramelized onions in 2-quart shallow baking dish that has been lightly coated with no-stick cooking spray.

Layer half of the squash over onion; top with half of the tomatoes and half of the cheese. Repeat layers.

Sprinkle bread crumbs over top.

Bake in 375°F. oven until top is browned, about 50 to 60 minutes.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 219
Cholesterol: 42 mg
Fat: 16 g
Sodium: 447 mg
Carbohydrates: 10 g
Protein: 10 g
Fiber: 2 g