Summer Vegetable Strata

Summer Vegetable Strata

Every week we get a share of our CSA (Community Supported Agriculture) from Blue Pike Farm, the “first farm established in Cleveland, Ohio in the 21st Century.” Carl Skalak, our farmer, generously shares both his produce and his considerable knowledge.

What was in the bag this week? Zucchini and sacred basil(among other things)! I decided to combine the zucchini with some pattypan squash I picked up at the farmers market to make a layered gratin of summer vegetables.

Summer Vegetable Strata
2 tablespoons olive oil
1 large onion
2 zucchinis
2 pattypan squash
bunch of sacred basil (or any fresh basil)
1 jar of tomato sauce
salt, pepper, and oregano to taste
1/4 cup of Japanese panko (or breadcrumbs)

Preheat oven to 350 degrees. Place 1 tablespoon of olive oil in the bottom of a lasagna pan. Slice the onion and lay half the slices in the olive oil. Salt and pepper them. Slice one zucchini and lay over the onion, and then slice one pattypan squash and lay over the zucchini. Pour half the tomato sauce over the layers, and sprinkle on half the basil and some oregano. Lay the other half of the onions on top and repeat the layers. Mix the panko crumbs (or any breadcrumbs) with olive oil and sprinkle over the top. Bake at 350 degrees for half an hour. The panko topping will form a nice gratin crust.

Options: I am just waiting for my backyard tomatoes to grow and then I will use big juicy tomato slices in place of the tomato sauce.

I served the strata with a side of japanese sprouted mung beans – cooked in water for 20 minutes, drained and served with salt, pepper and lemon juice. Summer vegetable delight!

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