I’ve been keeping busy these days inventing new tomato recipes to try to keep up with the abundance of ripe tomatoes from our garden.
This time around, I came up with a tasty baked vegetarian gratin made with layers of tomatoes, squash, pesto, garlic, and olive oil.
And, since it’s a gratin, of course I used plenty of cheese (in this case I used fresh mozzarella, which melts and melds deliciously with the tomatoes as it warms in the oven).
It’s a bright, fresh tasting dish, and it’s delicious served with warm, toasted bread (I love serving this gratin with baguette brushed with garlic and olive oil).
Here is the complete, printable recipe for Easy Baked Tomato-Squash Gratin:
- Serving size: 6
- Calories: 280
- Fat: 20.2g
- Saturated fat: 7.7g
- Carbohydrates: 8.3g
- Sugar: 3.6g
- Sodium: 416mg
- Fiber: 1.7g
- Protein: 18.6g
- Cholesterol: 33 mg
Folate (from zucchini) - supports a healthy-fuctioning heart, boosts brain function
Lycopene (from tomato) - supports eye health and eyesight, boosts immune system
Manganese (from zucchini) - an antioxidant that promotes a strong immune system, builds strong and healthy bones, promotes high energy levels, and improves memory
Monounsaturated fats (from olive oil) - heart-healthy fats that help lower cholesterol
and control insulin levels in the body
Polyphenols (from olive oil) - an antioxidant that protects cells from damage
Potassium (from zucchini) - maintains hydrated, smooth, supple skin
Vitamin A (from tomato) - a powerful nutrient for clear, smooth, supple,
Vitamin C (from zucchini, summer squash) - detoxes the body, protects against free
radicals and pollution, builds a strong and healthy immune system
Total Time: 45 minutes
Prep: 20 minutes
Cook: 25 minutes
Yield: 6 servings
- 1 medium organic zucchini, thinly sliced
- 3 medium tomatoes, thinly sliced
- 1 medium organic summer squash, thinly sliced
- 1 clove garlic, minced
- 2 tablespoons, plus 1 teaspoon olive oil
- ¼ cup basil pesto
- 12 ounces organic fresh mozzarella, thinly sliced
- 2 tablespoons whole wheat Panko breadcrumbs
- Salt and freshly ground black pepper
- Preheat oven to 400 degrees F.
- Arrange all of the zucchini slices so that they cover the bottom of a large casserole dish.
- Add a layer of tomato slices, using about half of the tomatoes. Season well with salt and pepper.
- Spoon half of the pesto over the tomatoes. Arrange half of the minced garlic and drizzle 1 tablespoon of olive oil over the tomatoes. Arrange half of the mozzarella slices so that they cover the tomatoes.
- Repeat the process, layering first the squash slices, then the remaining tomatoes, pesto, garlic, 1 tablespoon olive oil, and mozzarella. Season well with salt and pepper.
- Add the panko breadcrumbs and 1 teaspoon olive oil to a small bowl. Stir until well combined. Top gratin with breadcrumbs.
- Bake for about 25 minutes, or until cheese is melted and breadcrumbs are golden. Serve with baguette or garlic bread.
Begin with these ingredients.
And preheat the oven to 400 degrees F.
Then grab an organic zucchini, chop off both ends, and thinly slice it, creating thin coins of zucchini.
Repeat the same process with an organic summer squash.
Place your knife over a clove of garlic and press down on the knife, smashing the garlic so it’s easy to peel off the skin.
Then run your knife in every direction through the garlic, finely mincing it up.
Thinly slice a couple of large tomatoes.
Grab some fresh mozzarella (the fresh kind tastes best with the light, bright, Italian-inspired flavors in this recipe!), and thinly slice it.
Next, it’s time to build the gratin.
Begin by layering all of the zucchini slices so that they cover the bottom of a large casserole dish.
Then add a layer of tomato slices, using about half of the tomatoes.
Season it all well with salt and pepper.
Grab a jar of prepared pesto, and place teaspoonfuls of the pesto all over the tomatoes.
Then spread out half of the minced garlic and drizzle a tablespoon of olive oil all over the tomatoes.
Next, place half of the mozzarella slices so that they’re evenly distributed across the gratin and not overlapping.
Then repeat the process all over again.
Layer on first the summer squash slices, then the rest of the tomatoes (I snuck some orange cherry tomatoes into mine as well, since I have tons of them from my garden right now), some more pesto, the remaining minced garlic, another tablespoon of olive oil, and the remaining mozzarella slices.
Season the whole thing well with salt and pepper.
Grab a bowl and add some whole wheat panko breadcrumbs and a bit of olive oil.
Stir until the bread crumbs are well coated with oil, and top the gratin with the breadcrumbs.
Then bake the gratin until the cheese is nicely melted and the breadcrumbs are toasted and golden!
I like this dish as a light, fresh-tasting vegetarian meal.
It’s especially delicious served with fresh baguette that’s been brushed with olive oil and garlic and toasted under the broiler.
The Italian-inspired flavors of garlic, olive oil, and pesto are really tasty with the bright, seasonal squash and tomatoes.
And the fact that it’s served warm from the oven makes this gratin perfect for those cool September evenings!