Summer Squash Au Gratin

Baked layers of yellow squash,
zucchini and tomatoes.

Pamela Paige Designs
Pamela Parrella
Pembroke, MA

Easy • Side Dish • 6 Servings
15 Minutes (prep time)
40 Minutes (cooking time)

1 Vidalia onion diced
1 package pancetta (optional)
Large yellow squash thinly sliced horizontally
Large zucchini thinly sliced horizontally
2 tomatoes sliced
Fresh basil ribboned
Hippy Pilgrim Basil Salt
Grated Parmesan/Romano cheese
2 farm fresh eggs


Sauté onion and pancetta in EVOO until soft.
Add Hippy Pilgrim Garlic Salt to taste (set aside).
Thinly slice squashes and tomatoes.
Coat baking dish with EVOO to prevent sticking.
Spread half of onion mixture on bottom of baking dish./
Alternate yellow squash and zucchini slices around the outside edge working into the middle. 
Add slices of tomatoes.
Place spoonfuls of the rest of the onion mixture evenly between the squash slices.
Beat 2 eggs and pour over.
Sprinkle with cheese.
Bake at 350 for approximately 35-40 minutes.
Let set. Top with ribbons of basil.

Local Farms & Sources
Hippy Pilgrim Garlic Salt
Kap’s squash