Provencal Summer Squash and Potato Gratin

Name: Provencal Summer Squash and Potato Gratin
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 sprig fresh rosemary, leaves removed; 6 servings Kosher salt and freshly ground black pepper; 43 grams 1/4 cup freshly grated Manchego cheese; 1 Tbsp olive oil; 0 smalls sweet onion, such as Vidalia, thinly sliced; 227 grams medium yellow summer squash (about; 1 small Yukon gold potato, about 4 ounces, scrubbed and thinly sliced; 227 grams medium zucchini (about

Provencal Summer Squash and Potato Gratin might be just the side dish you are searching for. This recipe makes 6 servings with 84 calories, 4g of protein, and 5g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. A mixture of zucchini, kosher salt and pepper, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes about 1 hour and 45 minutes.

Instructions

Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Oven

Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper.

Ingredients you will need

Salt And Pepper