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Author Notes: Classic and time honored French veggie casserole with summer vegetables. I like to call it crustless pizza and as the summer passes and the veggies get to be better quality this dish only gets better. I used a mandoline to cut the veg but you can certainly use a knife just try to cut all the same thickness so they cook the same. Traditionally this would have eggplant in it and no fennel but I like the flavors better this way. - thirschfeld Originally I submitted this with mozzarella but in reality I like it best with comte. —thirschfeld
Food52 Review: This wonderful, layered casserole will be familiar to lovers of Ratatouille. The thin slices of summer vegetable soften and melt into a wonderful dish. The top layer of cheese is melty and bubbling, with just a few tasty brown bubbles. Fennel is a wonderful addition to the classic zucchini, summer squash, tomato and onion. Just a touch of thyme completes the dish. You will flash back (or forward) to a warm summer in Provence. - Stephanie
Serves 4 to 6
- 2 small zucchini, slice 1/4 inch thick
- 2 small yellow summer squash, slice 1/4 inch thick
- 1 fennel bulb, outer layer and core removed, thinly sliced
- 1 onion, peeled and thinly sliced
- 2 cloves of fresh garlic, peeled and minced
- 2 teaspoons fresh thyme, minced
- 3 roma tomatoes, sliced 1/4 inch thick
- 1 1/2 cups comte cheese , grated
- kosher salt and fresh ground pepper
- extra virgin olive oil
- 2 tablespoons unsalted butter
- Toss the zucchini and yellow squash with a couple of healthy pinches of salt and set them in a colander placed in the sink. Let them drain for 20 to 30 minutes to get rid of excess moisture. Preheat the oven to 425 degrees.
- Meanwhile lightly coat the bottom of a casserole or gratin dish with some olive oil. Layer the onion and fennel in the bottom. Sprinkle the garlic and season with salt and pepper.
- When the zucchini and squash are ready layer them with the tomato sprinkling them with the thyme.
- Cube the butter into small cubes and spread it across the top. Place in the oven for 40 minutes.
- At the end of 40 minutes remove the casserole from the oven and turn it to broil. Place the rounds of mozzarella evenly across the top.
- Place the dish back into the oven and brown the top being careful not to burn the cheese. Serve immediately.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Summer Squash Recipe
- This recipe was entered in the contest for Your Best Recipe Using Fresh Mozzarella
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