September Recipe Image.JPG

Photo courtesy of NYT Cooking

As each September rolls around, I tend to get reinvigorated and inspired on so many levels I can’t keep up! This time of year has always seemed somewhat of a New Year to me, and I suppose that goes back to my school days. All the same, I always get inspired by some of my absolute favorite recipes that gears me up for crisper Fall days ahead filled with warm meals that comfort us. One of my top recipes that I pull out each September is this amazing one from NYT Cooking. My tomato garden by September is bursting with brilliant bushels of the sweetest, red tomatoes where the juice merely trickles down my hand. I can’t get enough of them, and want these moments to last forever. But applying these beauties to this tasty recipe is always a crowd pleaser in my household, and I’m quite sure will be in yours as well. I would suggest giving this fabulous recipe a whirl, and once you do, I have a feeling you may be keeping this recipe in your September files as well.


1 medium zucchini, thinly sliced

3 medium tomatoes, thinly sliced

1 medium summer squash, thinly sliced

2 large garlic cloves, minced

2 tblspn, plus 1 tspn olive oil

¼ cup basil pesto

2 tspn fresh thyme leaves

4 ounces gruyere cheese, freshly grated

Salt and freshly ground black pepper

1.    Preheat oven to 400 degrees F.

2.    Arrange all of the zucchini slices so that they cover the bottom of a large casserole dish.

3.    Add a layer of tomato slices, using about half of the tomatoes. Season well with salt and pepper.

4.    Spoon half of the pesto over the tomatoes. Arrange half of the minced garlic and drizzle 1 tablespoon of olive oil over the tomatoes. Arrange half of the gruyere cheese so that it covers the tomatoes.

5.    Repeat the process, layering first the squash slices, then the remaining tomatoes, pesto, garlic, 1 tablespoon olive oil, and gruyere cheese. Season well with salt and pepper. Sprinkle the thyme leaves on top.

6.    Bake for about 25 minutes, or until cheese is melted. Serve with baguette or garlic bread.

Bon Appetit!

(Recipe courtesy of NYT Cooking)

Your Editor,

Laurie M. Wightman

[email protected]