Squash and Tomato Gratin

Zucchini Tomato Gratin

Just when I thought I had tried every possible combination of zucchini, tomatoes, onion and garlic I found another amazingly simple recipe for some of my favorite vegetables.  It just couldn’t get any easier than this recipe that accentuates the fresh, clean tastes of the veggies and doesn’t load them down with lots of cheese or a rich sauce.  You will find a recipe at the bottom of this post…it really isn’t needed… but it gives you an idea of the proportions of ingredients in this recipe.   The breadcrumb topping is especially good…it adds flavor and texture to the cooked vegetables…and if you make extra you can freeze it for other savory dishes.


Heat a 10 – 12″ cast iron skillet to medium, then add 2 tablespoons olive oil and the garlic and onion. Saute for about 3 minutes until onion starts to turn translucent.  Careful…don’t burn the garlic.


Add a layer of thick tomato slices and season with salt and pepper.  This recipe is similar to one I found on Bon Appetit’s website.  They didn’t add any additional seasons but I gave the tomatoes a sprinkle of  herbs de Provence that I purchased in the Food Hall in Avignon and I thought it really perked up the flavors.   Cook on medium heat until tomatoes are hot and bubbly around the edges, about 7-8 minutes.


Add a thick layer of thinly sliced zucchini on top of the hot tomatoes along with a sprinkling of parsley.


Top with breadcrumbs and a little drizzle of olive oil.  Bake at 350 degrees for 30-40 minutes until bubbly and nicely browned.  Make extra breadcrumbs so you have them on hand for future use.  They are a tasty addition to so many dishes.


The farmers’ market was beautiful on Saturday…crisp in the morning with a bright blue sky.  The market is full of vegetables that will last until we get a good frost or two.  We still have tomatoes and the squash is at its peak.  If you are looking for another recipe for zucchini I hope you will give this one a try.  I think it may become one of my favorites.


Squash and Tomato Gratin
  • ⅓ cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 cup coarse fresh breadcrumbs
  • 1 tablespoon fresh parsley
  • 1 medium onion, sliced
  • 2 cloves garlic, chopped
  • 2 large tomatoes, sliced
  • 2 large summer squash, thinly sliced
  • 1 teaspoon herb de Provence seasoning
  • 1 tablespoon fresh parsley, chopped
  • Salt and freshly ground pepper
  1. Combine cheese, breadcrumbs and parsley in a food processor. Pulse until coarsely chopped. Add olive oil and pulse another 30 seconds. Set aside.
  2. Heat a 10" cast iron skillet to medium heat.. Add 2 tablespoons olive oil. Saute garlic and onion for 3-4 minutes.
  3. Add a layer of sliced tomatoes and cook till bubbly around the edges.
  4. Season with herbs de Provence and salt and pepper.
  5. Arrange sliced zucchini over the tomatoes. Top with bread crumbs.
  6. Bake at 350 degrees for 35-40 minutes until nicely browned.


  1. says

    We are trying to eat tomatoes and squash in every possible combination too. Although I welcome fall, I sorely miss the summer vegetables. I did a squash tart over the weekend (which I’ll post later this week) and wish I’d thought of that breadcrumb topping. I’m going to note it on my recipe for next time.

    Bonnie recently posted..Honey-Glazed Carrot SaladMy Profile

  2. says

    I love this, Cathy! Someone offered me the perfect casserole dish for this kind of vegetable gratin and I have been putting off making it! I love your version…. now it has to be my turn!

  3. says

    This looks yummylicious, Cathy! Reminds me of a Ratatouille, without the eggplant.
    I’m having guests over for dinner on the 16th & I think this just might be on the table. I can’t wait to try it…thanks!

    LOVE your photos!!
    Rettabug recently posted..Streetsboro Quilt ShowMy Profile

  4. says

    I forgot to say I have the perfect pan for this, too, instead of using my cast iron pan. It is a non-stick, oval all metal one that can be used on top of the stove as well as go into the oven, yet it looks nice enough to be on the table, too. That is sometimes a problem for me when entertaining. I imagine this can’t really be transferred to a “pretty dish” for serving without making a mess of it.
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  5. says

    This looks truly delicious. I love squash and have always loved a good squash dish. Lately, though, I am struggling with onions. Not sure why as I ate them my whole life. But I would be willing to risk it for this delicious dish!



  6. says

    Oh, drat! I changed my name to Sheila, and it did that crazy thing again with some weird site. Makes me furious! So I am leaving this comment with Mrs. Magpie. That appears to be the safe route. Sorry Kathy! I have no idea why this machine has attached itself to the name SHEILA.

  7. says

    It did it there, too. Please erase anything with my name. I have got to check into this. WEIRD. It doesn’t do this with blogger. I hope this doesn’t mean that I can’t post on your blog. That would make me so upset because I love leaving you messages. xoxoxoxox

  8. says

    Oh, I just love dishes like this. Gratins are so tasty. The vegetables take on a real sweetness during their time in the oven, and the cheese and breadcrumbs absorb all the flavors. This looks great!

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