Yield: 6 To 8 Servings
This zucchini, tomato gratin is incredibly easy to whip up using simple ingredients you might already have on hand. A staple dish at home and my family’s ultimate favorite summer dishes. It’s an excellent side dish for meat, vegetables, fish, and even poultry. The best part is you can assemble this ahead, and this recipe is pretty modifiable!
INGREDIENTS
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1 egg, beaten
3 medium-sized zucchini squash, cut into 2” pieces
1 tablespoon chopped fresh Italian parsley
3 yellow summer squash, cut into 2” pieces
1/4 teaspoon crushed red pepper, rubbed together between your hands to bring out the flavor, plus salt and pepper to taste
1 to 2 ounces cheddar, Gruyere, or Swiss cheese, grated, plus 1/2 ounce Parmesan cheese, grated
1 to 2 Roma or other smallish tomatoes, thinly sliced. You can also use grape tomatoes
How to make Zucchini Tomato Gratin
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Add the zucchini and pieces of summer squash to a large saucepan of boiling water and simmer for about 10 minutes. Into a colander, strain the zucchini and summer squash pieces. Into a heat-proof bowl, dumped the cooked squash. Using a potato masher, roughly mash the pieces, making sure not to over-mash them as we want to retain large pieces. Into the colander, dump the mixture, and drain the excess liquid off.
Step 3: Into a baking dish, combine the squash, herbs, red pepper, salt & pepper, and egg. Mix well until evenly distributed. For this recipe, I use 11 x 8-inch or 8 x 8-inch Pyrex.
Step 4: To the baking dish, add the slices of tomato, tucking some of the slices under the mixture, and place the remaining slices on top.
Step 5: Into the preheated oven, place the dish, and bake for about 10 minutes, uncovered. Take the dish out of the oven after 10 minutes and top with the cheeses. Place the dish back into the oven and resume baking for additional 20 minutes, uncovered. Turn the broiler and raise the rack. Place the dish under the broiler until the cheese has browned, keeping a close eye.
Ingredients
- 1 egg, beaten
- 3 medium-sized zucchini squash, cut into 2” pieces
- 1 tablespoon chopped fresh Italian parsley
- 3 yellow summer squash, cut into 2” pieces
- 1/4 teaspoon crushed red pepper, rubbed together between your hands to bring out the flavor, plus salt and pepper to taste
- 1 to 2 ounces cheddar, Gruyere, or Swiss cheese, grated, plus 1/2 ounce Parmesan cheese, grated
- 1 to 2 Roma or other smallish tomatoes, thinly sliced. You can also use grape tomatoes
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Add the zucchini and pieces of summer squash to a large saucepan of boiling water and simmer for about 10 minutes. Into a colander, strain the zucchini and summer squash pieces. Into a heat-proof bowl, dumped the cooked squash. Using a potato masher, roughly mash the pieces, making sure not to over-mash them as we want to retain large pieces. Into the colander, dump the mixture, and drain the excess liquid off.
Step 3: Into a baking dish, combine the squash, herbs, red pepper, salt & pepper, and egg. Mix well until evenly distributed. For this recipe, I use 11 x 8-inch or 8 x 8-inch Pyrex.
Step 4: To the baking dish, add the slices of tomato, tucking some of the slices under the mixture, and place the remaining slices on top.
Step 5: Into the preheated oven, place the dish, and bake for about 10 minutes, uncovered. Take the dish out of the oven after 10 minutes and top with the cheeses. Place the dish back into the oven and resume baking for additional 20 minutes, uncovered. Turn the broiler and raise the rack. Place the dish under the broiler until the cheese has browned, keeping a close eye.
