Provencal Tomato and Squash Gratin Recipe

Name: Provencal Tomato and Squash Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds tomatoes; 2 tablespoons extra virgin olive oil; 2 large garlic cloves, minced; 1/2 medium or 1 small onion; 1/2 pound summer squash (1 good-size zucchini, for example), cut in 1/2-inch dice; Salt and freshly ground pepper to taste; 2 teaspoons fresh thyme leaves, or 1 teaspoon crumbled dried thyme; 1 cup cooked rice, farro or barley; 3 eggs; 2 ounces Gruyere cheese, grated (1/2 cup); 1 to 2 tablespoons slivered or chopped fresh basil leaves

Servings: persons

2 pounds tomatoes
2 tablespoons extra virgin olive oil
2 large garlic cloves, minced
1/2 medium or 1 small onion
1/2 pound summer squash (1 good-size zucchini, for example), cut in 1/2-inch dice
Salt and freshly ground pepper to taste
2 teaspoons fresh thyme leaves, or 1 teaspoon crumbled dried thyme
1 cup cooked rice, farro or barley
3 eggs
2 ounces Gruyere cheese, grated (1/2 cup)
1 to 2 tablespoons slivered or chopped fresh basil leaves

1
Peel and seed half the tomatoes, and chop fine.
2
Slice the rest and set aside.
3
Preheat the oven to 375 degrees.
4
Oil a 2-quart gratin or baking dish.
5
Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat.
6
Add the onion and cook, stirring often, until it is translucent, about 5 minutes.
7
Add the garlic, stir together for about 30 seconds, until it begins to smell fragrant, and stir in the squash.
8
Cook, stirring often, until the squash is translucent, about 5 minutes.
9
Add the chopped tomatoes and the thyme, season with salt and pepper, raise the heat slightly and cook, stirring often, until the tomatoes have cooked down and smell fragrant, 10 to 15 minutes.
10
Stir in the rice or other grains and remove from the heat.
11
Beat the eggs in a large bowl.
12
Stir in the cooked vegetables, salt and pepper to taste, and the cheese and combine well.
13
Scrape into the gratin dish.
14
Slice the remaining tomatoes and cover the top of the gratin in one layer.
15
Drizzle on the remaining tablespoon of olive oil.
16
Bake 45 minutes, or until the top is browned and the gratin is sizzling.
17
Remove from the heat and allow to sit for at least 10 minutes before serving.
18
Sprinkle the basil over the top.
19
Serve hot, warm or at room temperature.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds tomatoes, 2 tablespoons extra virgin olive oil, 2 large garlic cloves, minced, 1/2 medium or 1 small onion, and more.

Yes, Provencal Tomato and Squash Gratin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Provencal Tomato and Squash Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions