Squash and Tomato Gratin

Squash and Tomato Gratin



  • ⅓ cup grated Parmesan cheese

  • 2 tablespoons olive oil

  • 1 cup coarse fresh breadcrumbs

  • 1 tablespoon fresh parsley


  • 1 medium onion, sliced

  • 2 cloves garlic, chopped

  • 2 large tomatoes, sliced

  • 2 large summer squash, thinly sliced

  • 1 teaspoon herb de Provence seasoning

  • 1 tablespoon fresh parsley, chopped

  • Salt and freshly ground pepper


  1. Combine cheese, breadcrumbs and parsley in a food processor. Pulse until coarsely chopped. Add olive oil and pulse another 30 seconds. Set aside.

  2. Heat a 10″ cast iron skillet to medium heat.. Add 2 tablespoons olive oil. Saute garlic and onion for 3-4 minutes.

  3. Add a layer of sliced tomatoes and cook till bubbly around the edges.

  4. Season with herbs de Provence and salt and pepper.

  5. Arrange sliced zucchini over the tomatoes. Top with bread crumbs.

  6. Bake at 350 degrees for 35-40 minutes until nicely browned.

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