Description
Zucchini Tomato Gratin is a cheesy, veggie-packed side dish made with fresh zucchini, tomatoes, herbs, and a golden cheese topping. It’s easy to prepare, perfectly textured, and a flavorful way to enjoy summer produce.
Ingredients
3 medium zucchini, cut into 2-inch pieces
3 yellow summer squash, cut into 2-inch pieces
1 tbsp chopped fresh Italian parsley
¼ tsp crushed red pepper
Salt and pepper to taste
1 egg, beaten
1–2 Roma tomatoes (or grape tomatoes), thinly sliced
1–2 oz cheddar, Gruyère, or Swiss cheese, shredded
½ oz Parmesan cheese, grated
Instructions
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Preheat oven to 350 °F (175 °C).
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Bring a large pot of water to a boil. Add the zucchini and summer squash, return to a boil, and simmer for 10 minutes. Drain well using a colander. Transfer the squash to a heatproof bowl and lightly mash, leaving some larger pieces intact. Drain again to remove excess moisture.
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In your baking dish (an 11×8-inch or 8×8 Pyrex works well), combine the squash mixture, parsley, crushed red pepper, salt, pepper, and beaten egg—stir to distribute evenly.
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Arrange the tomato slices—tucking some into the squash mixture and layering the rest on top.
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Bake uncovered for 10 minutes. Then remove the dish, sprinkle the shredded cheese and Parmesan on top, and return to the oven for an additional 20 minutes.
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If the cheese needs more color, turn on the broiler, raise the oven rack, and broil for a short time—keep an eye on it and pull it out when the top turns golden and bubbly.
Notes
Mash lightly for texture, and drain squash well to prevent sogginess. Use ramekins for individual servings. Try with different cheeses or add other veggies like eggplant or thin-sliced potato.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 130
- Sugar: 4g
- Carbohydrates: 10g
- Protein: 6g