Vegetable Gratin

10752799728_IMG_2703This week’s recipe is super pretty – looks very impressive – yet it incredibly easy to put together! Using the Mushrooms, Green Onions, Zucchini and Squash from the bag – I bring to you a delicious Vegetable Gratin.



1-2 zucchini squash – thinly sliced

1-2 yellow squash – thinly sliced

2-3 tomatoes – thinly sliced

4 green onions – finely chopped

2 portobello mushrooms – halved and finely chopped

3 cloves garlic – pressed or minced

2 tablespoons olive oil

Flaky Salt to taste

For the topping:

1/4 cup panko breadcrumbs

1/3 cup shredded Parmesan cheese

2 tablespoons olive oil

2 teaspoons finely chopped fresh parsley leaves

2 teaspoons finely chopped fresh thyme leaves

Flaky Salt to taste



Preheat oven to 375°F. Lightly coat an 8×8-inch baking dish with oil; set aside.

Combine all of the topping ingredients in a small mixing bowl and set aside.

Heat the 2 tablespoons oil in a large pan over medium heat until shimmering. Add the onions, garlic, and mushrooms – with a generous pinch of salt. Cook, stirring occasionally until the mushrooms are tender and lightly browned – 10 minutes or so. Transfer the mixture to the baking dish and spread into an even layer. Place the zucchini, squash, and tomato slices on the mushrooms, arranging them on their sides and alternating the slices as you go. When finished layering, drizzle olive oil over the top. Lastly, sprinkle the breadcrumb mixture over the top. Loosely cover with foil and bake for 30 minutes. Uncover and bake 15 minutes more – until the vegetables are tender and the edges and topping are browned. ENJOY!



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