Provençal tomato and summer squash gratin

Provençal tomato and summer squash gratin

Based on 13 ratings
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
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
MetricImperial

Utensils

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

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How-To Videos

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How to secure a cutting board

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How to easily clean a blender

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How to prepare zucchini

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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