Squash Au Gratin

Using that plentiful harvest of summer squash, you can make a lower-carb, healthier version of potatoes au gratin. This dish is cheesy and oniony with a surprise tomato and squash taste. YUM!!


Squash Au Gratin

Ingredients:

1 yellow zucchini
1 green zucchini
1 bonita squash
2 ripe tomatoes
1 sweet onion
1/4 cup plus 1 tbsp. olive oil
1 cup cheese of your choice (swiss pairs nicely with the tomatoes and squash)


Preparation:

Preheat oven to 350F.
Dice the onion and saute in 1 tbsp. of olive oil; season with salt and pepper. Cook for 4-5 minutes until translucent.
Slice squash and tomatoes as thin as possible. Use a mandoline, if you have one.
Spray an 8" square casserole dish with cooking spray.
Holding the casserole dish on its side, as shown in the picture, stand up your squash in rows, alternating every third row with tomatoes (2 rows squash : 1 row tomatoes).
Set the casserole dish down when full. Season with salt, pepper, and garlic powder.
Sprinkle with sauteed onions over the top. Drizzle with remaining olive oil.
Cover with foil and bake for 40 minutes.
Remove foil, top with cheese, bake for 10-20 more minutes until the squash is as tender as you desire.