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

Scale

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

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Instructions

Preheat oven to 350°F (175°C). Boil squash for 10 minutes. Drain well.
Lightly mash squash in a bowl and drain excess moisture again.
Mix in parsley, crushed red pepper, salt, pepper, and beaten egg.
Spread mixture in an 8×8-inch baking dish. Add sliced tomatoes inside and on top.
Bake uncovered for 10 minutes.
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