Provençal tomato and summer squash gratin

Provençal tomato and summer squash gratin

Based on 14 ratings
In app
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger
Difficulty
Easy 👌
Preparation
20 min
Baking
45 min
Resting
0 min

Ingredients

2Servings
MetricImperial
150 g
cherry tomatoes
100 g
summer squash
1
zucchini
5 tbsp
olive oil (divided)
75 g
Pecorino cheese
½ clove
garlic
15 g
hazelnuts
25 g
breadcrumbs
g
thyme
salt
pepper

Utensils

baking dish, oven, cutting board, knife, food processor

Nutrition per serving

Cal628
Fat55 g
Protein18 g
Carb16 g
  • Step 1/4

    Preheat the oven to 160°C/320°F. Slice summer squash and zucchini and add to a baking dish along with cherry tomatoes.
    • 150 g cherry tomatoes
    • 100 g summer squash
    • 1 zucchini
    • salt
    • pepper
    • baking dish
    • oven
    • cutting board
    • knife

    Preheat the oven to 160°C/320°F. Slice summer squash and zucchini and add to a baking dish along with cherry tomatoes.

  • Step 2/4

    Drizzle the vegetables with half of the olive oil, season with salt and pepper, and transfer to oven. Roast at 160°C/320°F for approx. 30 min.
    • tbsp olive oil
    • salt
    • pepper

    Drizzle the vegetables with half of the olive oil, season with salt and pepper, and transfer to oven. Roast at 160°C/320°F for approx. 30 min.

  • Step 3/4

    In the meantime,  add Pecorino cheese, garlic, hazelnuts, breadcrumbs, and thyme to a food processor and pulverize to combine.
    • 75 g Pecorino cheese
    • ½ clove garlic
    • 15 g hazelnuts
    • 25 g breadcrumbs
    • g thyme
    • food processor

    In the meantime, add Pecorino cheese, garlic, hazelnuts, breadcrumbs, and thyme to a food processor and pulverize to combine.

  • Step 4/4

    Remove baking dish from oven and increase temperature to 200°C/400°F. Sprinkle the Pecorino-hazelnut mixture on top of vegetables and drizzle with remaining olive oil. Transfer back to oven and bake for another 15 min., or until golden brown on top. Enjoy!
    • tbsp olive oil

    Remove baking dish from oven and increase temperature to 200°C/400°F. Sprinkle the Pecorino-hazelnut mixture on top of vegetables and drizzle with remaining olive oil. Transfer back to oven and bake for another 15 min., or until golden brown on top. Enjoy!

  • Enjoy your meal!

    Provençal tomato and summer squash gratin

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