Apr 14, 2019

Zucchini Tomato Gratin

This Zucchini Tomato Gratin is one of my favorite summer dishes. It is really easy to make, and is a great way to use up all of your summer squash bounty. 


This Zucchini Tomato Gratin is one of my favorite summer dishes. It is really easy to make, and is a great way to use up all of your summer squash bounty.

My sister first introduced me to a version of this zucchini gratin. If I remember correctly (and I've been "known" to not remember correctly), we were both new moms just trying to come up with stuff to make for dinner. 

I pulled this dish from my memory and decided to play around with the ingredients. I added the tomatoes and herbs, as well as the Parmesan cheese. 

This Zucchini Tomato Gratin is one of my favorite summer dishes. It is really easy to make, and is a great way to use up all of your summer squash bounty.

The top 10 reasons why I like this zucchini tomato gratin dish:


1. It makes a great side dish for meat, poultry, or fish. OR, it's wonderful as a vegetarian main dish.
2. You can assemble the components in advance. 
3. You can make it in an hour.
4. It's perfect for when you are really hungry and need something diet friendly.
5. It makes great leftovers.
6. It's nutritious. 
7. It has cheese.
8. You can customize it.
9. It's pretty.
10. I get to use my awesome cast iron gratin pan.

This Zucchini Tomato Gratin is one of my favorite summer dishes. It is really easy to make, and is a great way to use up all of your summer squash bounty.

While the recipe calls for fresh herbs, you can also use dried herbs. You can also double the egg ratio for a more "quiche-like" dish. Next time I make it, I want to try adding some pizza sauce or pepperoni to the dish. 

Bottom line: Make this dish yours! 

This Zucchini Tomato Gratin is one of my favorite summer dishes. It is really easy to make, and is a great way to use up all of your summer squash bounty.

This is one of my all time favorite recipes. I break it out every single spring and summer. I hope you will give it a try. 

P.S. If you like my posts, and you are on Instagram, I'd be eternally grateful if you followed me there. You'll get a behind-the-scenes glimpse of life in my kitchen on Instagram stories. 

If you have any questions about this recipe, be sure to add them to the comments! 

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This Zucchini Tomato Gratin is one of my favorite summer dishes. It is really easy to make, and is a great way to use up all of your summer squash bounty.



Zucchini Tomato Gratin Recipe


Yield: 6 to 8 servings
Author:

ingredients:

  • 3 medium sized zucchini squash, cut into 2 inch pieces
  • 3 yellow summer squash, cut into 2 inch pieces
  • 1 T chopped fresh Italian parsley
  • 1/4 t crushed red pepper, rubbed together between your hands to bring out the flavor, plus salt and pepper to taste
  • 1 egg, beaten
  • 1 to 2 Roma or other smallish tomato, thinly sliced. You can also use grape tomatoes
  • 1 to 2 oz cheddar, Gruyere, or Swiss cheese, grated, plus 1/2 oz Parmesan cheese, grated

instructions:

  1. Preheat your oven to 350 degrees F.
  2. Bring a large sauce pan of water to a boil. Add the zucchini and summer squash pieces, bring the pot back to a boil, and simmer for 10 minutes. Strain the pan into a colander. Dump the cooked squash pieces into a heat proof bowl and roughly mash the pieces with a potato masher. You want to have large pieces, so don't over mash. Dump the mixture back into the colander to drain off extra liquid.
  3. Combine the squash, herbs, red pepper, salt and pepper, and egg into a baking dish and stir to evenly distribute everything. My gratin dish is 11 x 8. An 8 x8 Pyrex would be perfect.
  4. Add the tomato slices. Tuck some of the slices under the mixture, and top the mixture with the rest of the slices.
  5. Place the dish into the preheated oven and bake uncovered for 10 minutes. After 10 minutes, remove the dish, and top with the cheeses and return it, uncovered, to the oven for 20 minutes. At the end of 20 minutes, if the cheese is not brown enough, turn on your broiler, raise the rack, and place the dish under the broiler. Stay close by and remove the dish when the cheese is how you like it.
  6. Note: This recipe can easily be scaled. I also think it would be wonderful in little individual gratin dishes.
side dishes, gratin, brunch, zucchini, summer squash
Brunch
American
Created using The Recipes Generator

15 comments:

  1. Can I make this dish the night before and reheat??

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  2. Looks great! I will be making this soon with my garden bounty. Thanks for sharing :)

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  3. Loved your list of reasons to make this dish... and of course, the awesome cast iron gratin dish is one great motivator... pictures worthy of a cooking magazine!

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    1. Thanks so much!! I love the pan, and this veggie dish is one of my faves.

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  4. This sounds delicious! I'm always looking for new ways to eat veggies!

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  5. This will be my perfect summer side dish. Cannot wait to make it!!

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  6. Oh my That looks gorgeous! So delicious. And I love that you can make ahead. Such a time saver for a busy brunch or holiday breakfast.

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  7. Do you think this would freeze well? If so, bake and then freeze or freeze pre-bake? Thanks!

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    Replies
    1. I've been thinking about this since you asked the question... I'm not sure. I know the tomatoes probably wouldn't because they are raw, but maybe the egg and squash mixture before freezing, and then adding the tomatoes and cheese before the final bake. Let me know if you try it!

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  8. I made this last night, so delicious! thank you so much for sharing it! exactly what I needed for using up our garden bounty this year and years to come <3

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