Baked Squash with Pesto Gratin

Summer is coming to an end, and I still have an abundance of zucchini, squash and tomatoes from my backyard garden that need to be used up.  This yummy dish also allowed me to use some of the basil pesto that I froze earlier in the season with fresh basil from my CSA box. But, it was the addition of Gruyere cheese that really put this recipe over the top – the layers of squash and zucchini, tomatoes, pesto and that delicious nutty cheese created a wonderful dish. This is a great way to use up excess produce, and savor it later!

Baked Squash with Pesto Gratin

Author/Source: 

Heather @ Onceamonthmom.com; adapted from Avocado Pesto

Ingredients:

• 2 cups yellow summer squash, sliced into 1/4 inch thick slices
• 2 cups zucchini, sliced into 1/4 inch thick slices
• 1 cup tomato, sliced into 1/4 inch thick slices
• 0.33 cup prepared basil pesto
• 1 cup shredded Gruyere cheese
• 1 teaspoon salt
• 1 teaspoon pepper

Directions:

Preheat oven to 375 degrees. Grease 8×8 baking dish with a little of the pesto. Layer tomatoes, zucchini and squash in pan, slightly overlapping and brushing with pesto in between layers. Sprinkle with salt and pepper. Top with shredded Gruyere cheese. Bake for 45 minutes until bubbly and cheese is melted.

Freezing Directions:

Prepare as directed above. Allow to cool. Cover, label and freeze. To serve: Thaw. Preheat oven to 350 degrees. Reheat for 30 minutes.

Servings: 4

**conversion chart image provided by Erik Spiekerman

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This entry was posted on Monday, September 3rd, 2012 at 11:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.