Summer Squash Gratin Recipe

Name: Summer Squash Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Small - Medium Zucchini, sliced; 1 Small - Medium yellow squash, sliced; 1-2 Tomatoes, sliced; 1/2 Red Onion, sliced thinly; 1 Ball of Fresh Mozzarella, sliced thinly; handful Fresh torn or chiffonade basil; 1/4 cup Grated Parmesan; lots of Kosher Salt; Fresh Cracked Pepper; Extra Virgin Olive Oil

Servings: persons

1
Grease a 9.5 inch pie plate lightly with extra virgin olive oil and pre-heat oven to 375 degrees.
2
Layer the zucchini slices around in a circular motion, overlapping just slightly to make one layer. Salt and Pepper EACH layer with a heavy hand! If there are more slices (about a standard mandolin slice thickness), add an additional layer and season again.
3
Next, make a layer of tomato slices and season. Follow this with the mozzarella - make a layer of thinly sliced mozzarella so that it is mostly covering the entire surface, and spread out the sliced red onion on top - season again. I like to sprinkle about half of the basil in this layer as well.
4
Now make your last layer (or two) of the yellow squash. Season again, and top with just a little bit of the panko, a little bit of the basil, and cover with tin foil. Place in the oven for about 30-45 minutes - checking a few times and pouring off some of the liquid if necessary.
5
Remove the foil lid, top with reserved panko, parmesan and reserved basil and cook for another 20-30 minutes, until the top is nicely browned and crisped. Sometimes I am impatient and crank the oven up to 400 at this step, though the effects may be all in my head. Continue to check and pour off extra liquid if necessary.
6
Let cool for 10-15 minutes, slice and serve!

109

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 10 ingredients. The key ingredients include: 1 Small - Medium Zucchini, sliced, 1 Small - Medium yellow squash, sliced, 1-2 Tomatoes, sliced, 1/2 Red Onion, sliced thinly, and more.

Yes, Summer Squash Gratin falls under the Vegetarian 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!

Summer Squash Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions