Healthy Zucchini, Tomato & Yellow Squash Gratin Recipe
This delightful vegetable gratin is a colorful and flavorful dish that showcases the beauty and freshness of zucchini, yellow squash, and tomatoes. Layers of tender vegetables, aromatic basil, and a crispy Parmesan breadcrumb topping come together for a comforting and satisfying side dish that is perfect for any meal. Serve this vibrant dish hot or at room temperature for a delicious treat that will surely impress your family or guests.
— Constant Cookbook
Ingredients
- ½ large zucchini, cut into ½-inch slices
- 1 medium yellow squash, cut into ½-inch slices
- 1 tsp olive oil
- 2 tomatoes, cut into ½-inch slices
- ¼ cup + 2 tbsp grated Parmesan cheese, divided
- ½ tsp salt
- ½ tsp ground pepper
- 6 large basil leaves, thinly sliced
- ¼ cup panko breadcrumbs
Instructions
- Preheat the oven to 425 degrees F. Lightly coat a 1.8 quart baking dish with cooking spray.
- Place the zucchini and yellow squash slices in a bowl and toss with the olive oil.
- Layer the yellow squash slices on the bottom of the baking dish, overlapping slightly.
- Sprinkle 2 tablespoons grated Parmesan cheese, ¼ teaspoon salt, ¼ teaspoon pepper and ⅓ of the basil over the zucchini.
- Layer the tomatoes over top, then repeat with the same amounts of Parmesan cheese, salt, pepper and basil.
- Layer the zucchini over top and sprinkle the remaining basil over top.
- In a small bowl, combine the remaining Parmesan cheese and panko breadcrumbs. Sprinkle the mixture over the zucchini.
- Cover with foil and bake until the zucchini is tender when pierced with a sharp knife, about 40 minutes. Uncover and bake until the breadcrumbs are golden brown, 5 to 10 minutes.
- Serve hot or at room temperature.
Cook Time
45M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 88 kcal
- Carbohydrate Content: 8 g
- Protein Content: 6 g
- Fat Content: 4 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 8 mg
- Sodium Content: 468 mg
- Fiber Content: 2 g
- Sugar Content: 4 g
- Serving Size: 1 serving
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