Yield: 6 to 8 Servings
Taste summer in this Zucchini Tomato Gratin! If you are not a fan of vegetables, then this dish will surely make you change your mind about them! With almost 8 servings, this dish is a total family favorite! Don’t wait another minute not knowing how delicious this is. Enjoy!
Ingredients:
1/4 teaspoon crushed red pepper, rubbed together between your hands to bring out the flavor, plus salt and pepper to taste
3 medium-sized zucchini squash, cut into 2-inch pieces
1 to 2 Roma or other smallish tomatoes, thinly sliced. You can also use grape tomatoes
1 to 2 ounces cheddar, Gruyere, or Swiss cheese, grated, plus 1/2 ounces Parmesan cheese, grated
1 tablespoon chopped fresh Italian parsley
3 yellow summer squash, cut into 2-inch pieces
1 Egg, beaten
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Place a large pan with water on the stove and turn the heat to high. Let the water boil. Add the squash and zucchini, then cook for about 10 minutes. Drain.
Transfer the squash into an oven-safe bowl and mash them. Move it into a colander and let it drain.
Add the mashed squash, egg, herbs, salt, pepper, and red pepper into an 11×8-inch baking dish. Stir everything until well incorporated.
Tuck some of the tomato slices underneath the squash mixture and put the rest on top.
Place it in the preheated oven and bake the gratin for about 10 minutes.
Remove from the oven and sprinkle the cheese on top. Bake for another 20 minutes.
Serve and enjoy!
Notes:
This dish is best served right away.
Leftovers should be kept in an airtight container, then put in the fridge. Reheat them before serving again.
Ingredients
- 1/4 teaspoon crushed red pepper, rubbed together between your hands to bring out the flavor, plus salt and pepper to taste
- 3 medium-sized zucchini squash, cut into 2-inch pieces
- 1 to 2 Roma or other smallish tomatoes, thinly sliced. You can also use grape tomatoes
- 1 to 2 ounces cheddar, Gruyere, or Swiss cheese, grated, plus 1/2 ounces Parmesan cheese, grated
- 1 tablespoon chopped fresh Italian parsley
- 3 yellow summer squash, cut into 2-inch pieces
- 1 Egg, beaten
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Place a large pan with water on the stove and turn the heat to high. Let the water boil. Add the squash and zucchini, then cook for about 10 minutes. Drain.
Transfer the squash into an oven-safe bowl and mash them. Move it into a colander and let it drain.
Add the mashed squash, egg, herbs, salt, pepper, and red pepper into an 11x8-inch baking dish. Stir everything until well incorporated.
Tuck some of the tomato slices underneath the squash mixture and put the rest on top.
Place it in the preheated oven and bake the gratin for about 10 minutes.
Remove from the oven and sprinkle the cheese on top. Bake for another 20 minutes.
Serve and enjoy!
Notes
This dish is best served right away. Leftovers should be kept in an airtight container, then put in the fridge. Reheat them before serving again.
