Prep Time 50 minutes
Cook Time 1 hour
Total Time 1 hour 50 minutes
- 1 1/2 cups zucchini 1/4 inch slices
- 1 1/2 cups summer squash 1/4 inch slices
- 1/2 tsp fine sea salt
- 1/2 head of cauliflower chopped
- 1 crown broccoli chopped
- 1 tbsp olive oil
- 1/4 tsp organic minced garlic
- 2 yukon potatoes peeled and sliced (⅛")
- 3 cloves minced garlic peeled and smashed
- 1 tbsp organic black peppercorns
- 1 tsp organic thyme dried
- 1 organic bay leaf dried
- 1 tsp fine sea salt
- 1 cup heavy cream
- 1 cup chicken or vegetable stock
- 2 Tomatoes sliced
- 1/4 tsp fine sea salt
- 2 onions medium, sliced thin
- 1 tbsp olive oil
- 10 oz edamame
- 1 1/2 cups Parmesan cheese
- panko bread crumbs
Preheat oven to 400° F.
Generously butter a 2-1/2 to 3 quart gratin dish or other shallow baking dish.
Toss zucchini and summer squash slices with sea salt in a colander and let stand until they release at least 1 tablespoons of liquid, about 45 minutes.
Place tomato slices in a single layer on double layer paper towels and sprinkle evenly with sea salt, let stand 30 minutes.
Meanwhile, toss cauliflower and broccoli in olive oil and garlic and roast in oven for 20 minutes.
Meanwhile, make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in a square of cheese cloth and securing with string.
In a heavy 4 quart saucepan, combine potatoes, bouquet garni, salt, garlic, cloves, and cream and stock. Set over moderate heat and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes can be pierced with a fork (about 10 minutes). Using slotted spoon, remove bouquet garni and garlic and discard. Spread the potatoes in a gratin dish, and allow the cream mixture to continue to simmer to thicken for sauce.
Sauté the onions in olive oil and sea salt until caramelized, approx. 20 minutes.
Once the tomatoes are done, place second double layer paper towels on top of tomatoes and press firmly to remove excess liquid.
Once the zucchini and squash are done, arrange slices on triple layer paper towels; cover with another triple layer paper towels. Press firmly and remove excess liquid.
Assemble the casserole:
Spread potatoes in the gratin dish, saving the cream stock mixture.
Top with onions, then zucchini and squash, then broccoli and cauliflower, and then tomatoes. Sprinkle the edamame on top,
Pour the cream stock mixture over the vegetables. Top with Bread crumbs and cheese and bake for 40 min to 1 hour.