Easy Baked Tomato-Squash Gratin
Recipe type: Casserole/Bake (a healthy, whole, clean, vegetarian recipe)
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,
radiant-looking skin
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

Difficulty: Easy
  • 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
  1. Preheat oven to 400 degrees F.
  2. Arrange all of the zucchini slices so that they cover the bottom of a large casserole dish.
  3. Add a layer of tomato slices, using about half of the tomatoes. Season well with salt and pepper.
  4. 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.
  5. 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.
  6. Add the panko breadcrumbs and 1 teaspoon olive oil to a small bowl. Stir until well combined. Top gratin with breadcrumbs.
  7. Bake for about 25 minutes, or until cheese is melted and breadcrumbs are golden. Serve with baguette or garlic bread.
Nutrition Information
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
Recipe by Jen Elizabeth's Journals at https://jenelizabethsjournals.com/2014/09/09/easy-baked-tomato-squash-gratin/