I had originally planned a comfort food recipe for today, BUT seeing as it's currently 97 degrees here in Texas, I decided at the last minute to opt for something a little more light. Call it an end of summer hoorah, if you will.
I found this recipe via Pinterest on the website BudgetBytes a few months ago. The original recipe calls for potatoes, but as most of you know I try to watch my carb intake...atleast during the week, so I modified it a tiny bit and came up with my own creation. I thought about naming it Cheesy, Zucchini, Squash Gratin (even though it's not a true gratin), but that seemed a bit wordy, so I decided on Z.S. Gratin. I think it sounds classy...like a law firm or something. ;)
Here's what you need: a yellow onion, chopped garlic, 1 Tablespoon of olive oil, 1 medium zucchini, 1 medium yellow squash, 1 medium tomato, 1 teaspoon dried thyme, salt and pepper, 1 cup of shredded Italian blend cheese, 1 Tablespoon oregano.
Would now be a good time to tell you, if you told me a year ago that I would. not only like, but share a recipe containing squash, zucchini, onion and tomato I would freak? Those are not some of my cherished favorites, but I decided a few years ago to clean up my act and start eating like an adult. (Much to my Dad's dismay I still order my cheeseburgers, meat, cheese and mayo only, no veggies). Adulting is hard, y'all!
First, saute the chopped onion (I only used about a third of an onion, but use however much you like), with the chopped garlic in 1 tablespoon of olive oil until translucent. I know that's not a great picture, but it's onion and garlic, what do you expect?
Once the onion and garlic are tender, distribute it evenly along the bottom of an 8x8 greased pan.
Next, chop the squash, zucchini and tomato into 1/4 of an inch slices. Please note, a Roma tomato would be easier, but I totally forgot and bought a regular tomato, so I cut it into fourths.
Then, stack them up in your casserole dish on top of the onion mixture. Liberally sprinkle with salt, pepper and 1 teaspoon of dried thyme.
Bake at 400 degrees COVERED WITH FOIL (picture provided for my visual learners) for 30 minutes.
After the 30 minutes, sprinkle one cup of Italian Blend cheese on top, and bake UNCOVERED for another 15-20 minutes.
When it comes out of the oven, marvel at the beauty, then sprinkle a little oregano or parsley on top.
As my husband would say, "You can't make this stuff up..."
It's the perfect end of summer side dish!
Don't forget to stop by the linkup for more delicious ideas!