Indulge in the positively delicious flavors of the Sunshine State with Florida Squash and Tomato Gratin. This vibrant dish is a celebration of Florida’s bountiful harvest, combining the sweetness of locally-grown squash with the juiciness of ripe tomatoes. Layered with a golden, crispy breadcrumb topping and infused with a blend of aromatic herbs, each bite offers a delightful symphony of textures and tastes. Perfectly baked to bring out the natural flavors, this gratin is not just a dish, but a culinary journey through Florida’s rich agricultural tapestry. Whether served as a sumptuous side or as a vegetarian main course, it’s sure to add a splash of Floridian charm to any meal.
INGREDIENTS
- 2 medium Florida yellow squash, thinly sliced
- 2 medium Florida zucchini, thinly sliced
- 3 medium Florida tomatoes, thinly sliced
- 2 garlic cloves, chopped
- 2 shallots, chopped
- 1 tablespoon fresh basil, chopped
- 2 tablespoons Parmesan, grated
- 1/4 cup breadcrumbs
- Olive oil for drizzling
- Sea salt and fresh ground pepper, to taste
PREPARATION
Preheat oven to 400 degrees. Lightly oil an 8-inch square baking dish. Evenly spread the garlic, shallots, and basil in the bottom of the prepared dish. Season with salt and pepper. Angle the yellow squash, zucchini and tomatoes in upright alternating layers (like shingles on a roof), repeating until all the vegetables are used in the casserole. Sprinkle the top with the cheese, then the breadcrumbs. Drizzle lightly with olive oil. Bake for 20 to 25 minutes, until the vegetables are tender. Let stand for 5 minutes before serving.
Source: Fresh from Florida, followfreshfromflorida.com
