Zucchini Gratin makes a great side to any main course. You can also serve it with some farro or even brown rice to make a gluten free meal. As a side dish, Zucchini Gratin will serve 3-4 people and as a main course it will serve 1-2. This recipe is roughly adapted from a dish my mom would make when I was younger, I would call it the tomato and squash happy thing because I loved it so much. My mom would make it in a variety of ways, the entire thing inside of a piecrust or top it with lots of Gruyere. Feel free to put your own personal twist on this dish based off of what you have on hand or your personal taste preferences.

Ingredients for Zucchini Gratin

1 medium zucchini
1 medium summer squash
1 small white or yellow onion
Handful of cherry tomatoes
2 garlic cloves minced
1 tablespoon of pesto
1/4 cup olive oil
3 tablespoons of Parmesan
1 tablespoon thyme (dried is fine)
Black pepper

Directions for Zucchini Gratin

Mix the garlic, thyme, olive oil and pesto together with a crack of black pepper. Set aside.

Zucchini Gratin

Thinly slice the onion, zucchini and summer squash so that they are all about the same size slices. Arrange the veggies in alternating order around the outside of a small cast iron and fill the middle with the veggies as well. Feel free to use a casserole baking dish if you don’t have a cast iron pan but add 5 minutes to cook time. Wherever there are gaps in the dish fill them in with the cherry tomato and any leftover onion.

Zucchini Gratin

Pour the olive oil mixture over the top of all of the veggies. Sprinkle the Parmesan evenly over the top. Cook in a 425 degree oven for 20-25 minutes or until all of the veggies are soft. For the last 2 minutes turn on the broiler to make the top become golden brown. Allow it to cool for 10 minutes and serve!

Zucchini Gratin

Hope you enjoyed our Zucchini Gratin recipe.

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Born here. Lives here and never leaving. The nicest person to ever not speak in public. Loves New York