Provençal tomato and summer squash gratin

Based on 8 ratings
Christian

Christian

Test Kitchen Manager and Chef

Difficulty

Easy 👌
20
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g cherry tomatoes
200 g summer squash
zucchini
10 tbsp olive oil (divided)
150 g Pecorino cheese
1 clove garlic
30 g hazelnuts
50 g breadcrumbs
15 g thyme
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
628
Protein
18 g
Fat
55 g
Carb
16 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.
    • 300 g cherry tomatoes
    • 200 g summer squash
    • 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.
    • 5 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.
    • 150 g Pecorino cheese
    • 1 clove garlic
    • 30 g hazelnuts
    • 50 g breadcrumbs
    • 15 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!
    • 5 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!