When summer’s bounty is overflowing, and you’re staring down a pile of zucchini and tomatoes wondering what now, this Zucchini Tomato Gratin is the answer to your veggie conundrum. It’s one of those recipes that turns humble produce into a comfort-filled dish that’s both light and satisfying. If you’re wrangling picky eaters or trying to sneak in more veggies, this cheesy zucchini bake hits the sweet spot between indulgent and wholesome.
This summer squash casserole is easy enough for a weekday dinner yet pretty enough to slide into your subsequent backyard barbecue spread. And bonus—it uses ingredients you likely already have lounging in your fridge. Minimal fuss, maximum flavor. Yes, please!
Why You’ll Love This Zucchini Tomato Gratin
First, it’s fast. It takes 15 minutes to prep and 30 minutes to bake, so even on a hectic Tuesday, it’s doable. The combo of creamy squash, juicy tomatoes, and gooey cheese makes each bite feel like a warm hug. With options to tweak the cheeses or tomato types, it’s as flexible as your pantry.
Ingredients
- 3 medium zucchini squash, cut into 2-inch pieces
- 3 yellow summer squash, cut into 2-inch pieces
- 1 tbsp chopped fresh Italian parsley
- 1/4 tsp crushed red pepper
- Salt and black pepper to taste
- 1 large egg, beaten
- 1–2 Roma tomatoes or a handful of grape tomatoes, thinly sliced
- 1/4–1/2 cup grated cheddar, Gruyère, or Swiss cheese
- 2 tbsp grated Parmesan cheese
How to Make This Baked Vegetable Gratin
- Boil & Drain: Preheat your oven to 350°F. Bring a large pot of water to a boil, toss in the squash, and simmer for 10 minutes. Drain well.
- Mash & Mix: Place drained squash in a bowl and lightly mash. Drain again to reduce moisture. Add parsley, crushed red pepper, salt, pepper, and beaten egg. Mix until evenly combined.
- Assemble & Bake: Spread the squash mixture in an 8×8-inch baking dish. Tuck tomato slices inside and lay some prettily on top. Bake uncovered for 10 minutes.
- Add Cheese & Finish Baking: Sprinkle with grated cheese. Return to the oven for 20 minutes more. Want that golden top? Broil briefly—but keep an eye on it!
Tips for a Perfect Cheesy Zucchini Bake
- Drain like your dinner depends on it. Excess water = soggy gratin. Squeeze those veggies gently if needed.
- No parsley? Basil or oregano makes a lovely stand-in.
- Gruyère gives a gourmet touch, but cheddar keeps it cozy.
- Want extra crunch? Add some breadcrumbs with olive oil during the last 10 minutes.
A Little Story from My Kitchen
The first time I made this baked vegetable gratin, it was during one of those what-am-I-going-to-do-with-all-this-zucchini weeks. You know the ones. My kids were skeptical—until they saw the bubbling cheese and golden crust. It’s now a regular on our summer menu and a surprise hit at potlucks. Something magical happens when you pair fresh veggies with just the right amount of cheese.
What to Serve with Zucchini Tomato Gratin
This dish plays well with just about everything. Pair it with grilled chicken or fish for a light summer dinner. Or serve alongside crusty bread and a crisp green salad to keep things vegetarian and fresh. Got leftovers? It also makes a fabulous brunch side next to scrambled eggs or even tucked inside a wrap for lunch.
How to Store Leftovers
Let the gratin cool completely before covering tightly with foil or transferring to an airtight container. It will keep in the fridge for 3–4 days. To reheat, bake at 350°F until warmed through or microwave in individual portions. Want to freeze? Wrap tightly, but note that the texture may soften slightly after thawing. Still delicious, though!
FAQs About This Summer Squash Casserole
Can I substitute different veggies?
Absolutely! Feel free to use only zucchini or swap in eggplant or bell peppers.
What’s the best cheese for this?
Cheddar adds comfort, Gruyère adds elegance, and Swiss is perfectly mild. Mix and match!
Can I make this ahead of time?
Yes, you can prep and assemble it a day in advance. Just hold off on baking until you’re ready to serve.
Is this a gluten-free recipe?
It is! Double-check your cheese and seasonings if you’re cooking for someone with celiac.
Whether trying to keep dinner light or needing a trusty dish to use up your garden’s finest, this Zucchini Tomato Gratin has your back. It’s easy, adaptable, and oh-so-cheesy in the best way. Give it a go—you might find your new summer staple.
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Zucchini Tomato Gratin: The Easy, Cheesy Summer Casserole Your Family Will Love
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Diet: Gluten Free
Description
This cheesy Zucchini Tomato Gratta is the ultimate easy summer casserole. Packed with tender squash, juicy tomatoes, and melted cheese, it’s comforting yet light—a perfect side or main for warm-weather meals.
Ingredients
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3 medium zucchini squash, cut into 2-inch pieces
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3 yellow summer squash, cut into 2-inch pieces
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1 tbsp chopped fresh Italian parsley
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1/4 tsp crushed red pepper
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Salt and black pepper to taste
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1 large egg, beaten
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1–2 Roma tomatoes or a handful of grape tomatoes, thinly sliced
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1/4–1/2 cup grated cheddar, Gruyère, or Swiss cheese
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2 tbsp grated Parmesan cheese
Instructions
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Preheat oven to 350°F (175°C). Boil squash for 10 minutes. Drain well.
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Lightly mash squash in a bowl and drain excess moisture again.
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Mix in parsley, crushed red pepper, salt, pepper, and beaten egg.
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Spread mixture in an 8×8-inch baking dish. Add sliced tomatoes inside and on top.
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Bake uncovered for 10 minutes.
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Sprinkle with cheeses. Return to the oven for 20 minutes more. Optional: broil briefly for a golden top.
Notes
Be sure to drain the squash well to avoid sogginess.
Swap parsley with basil or oregano if preferred.
Try Gruyère for a gourmet twist or breadcrumbs on top for added crunch.
Assemble ahead and bake fresh when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American