Zucchini & summer squash gratin with Parmesan & fresh thyme from Fine Cooking by Susie Middleton

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Notes about this recipe

  • DJM on August 18, 2016

    Outstanding. Be sure to get the onions deeply carmelized. I use a three quart baking dish because depending on the tomatoes juiciness.

  • Laura on September 07, 2014

    This is really, really good! A great way to use all that zucchini and those tomatoes. I'd make this again any time.

  • zorra on August 17, 2014

    A new variation on summer vegetables is always welcome, & this is worth repeating. Made 2 small portions, 1 with cheese, 1 dairy-free with breadcrumbs & olive oil on top. Served over polenta mixed with caramelized sweet corn for a vegetarian meal.

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