Zucchini and Summer Squash Gratin Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 - medium zucchini
  • 2 - medium yellow squash
  • 2 tablespoons - olive oil, plus more for drizzling
  • 2 cloves - garlic, minced
  • 1 - small shallot, minced
  • 1/4 cups - bread crumbs or panko
  • 1/2 cups - grated Parmesan OR Gruyere OR Fontina
  • Directions:

    Preheat oven to 400 degrees F. Spray an 8-by-8-inch baking dish with non-stick cooking spray and set aside.

    Using a knife or mandolin slicer, thinly slice zucchini and squash to roughly 1/8-inch thick.

    In a large skillet, heat olive oil over medium heat. Add garlic and shallots and saute until aromatic, just a few minutes.

    Add zucchini and squash and saute for about 5 more minutes, tossing frequently with tongs, just to cook everything slightly. Season to taste with salt and pepper.

    In a small bowl, stir together parmesan and bread crumbs.

    Place half of vegetables into prepared baking dish and top with half of Parmesan and bread crumb mixture; then top with remaining vegetables and remaining cheese / bread crumb mixture.

    Cover with aluminum foil and bake for 20 minutes. Remove tin foil and bake for 10 more minutes or until everything is bubbly and golden.

    Time-saving tip: Everything can be fully assembled, covered and kept in fridge for hours before baking.

    Brief Description

    Yellow squash and zucchini sliced, sauteed and baked with garlic and shallots and topped with Parmesan.

    Main Ingredient:


    Category:  Vegetables

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 35 min


    Ingredient swap: This dish is very versatile; you can add sliced potatoes, mushrooms or tomatoes, or try swapping Parmesan with Gruyere or Fontina cheese. For a gluten-free version, just skip the bread crumbs.



    Posted On:

    March 1, 2017

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