Yield: 6 to 8 Servings
I love this recipe. It is incredibly easy to make and the perfect way to use up all your excess summer squash. The brown melted cheese on top and the delicious filling easily put this zucchini tomato gratin on the map!
1 egg, beaten
3 medium-sized zucchini squash, cut into 2” pieces
1/4 teaspoon crushed red pepper, rubbed together between your hands to bring out the flavor, plus salt and pepper to taste
3 yellow summer squash, cut into 2” pieces
1 to 2 ounces cheddar, Gruyere, or Swiss cheese, grated, plus 1/2 ounces Parmesan cheese, grated
1 to 2 Roma or other smallish tomatoes, thinly sliced (or use grape tomatoes)
1 tablespoon chopped fresh Italian parsley
How to make Zucchini Tomato Gratin
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Add the zucchini and summer squash pieces to a large saucepan with boiling water. Simmer for about 10 minutes, then strain the pieces of zucchini and summer squash into a colander.
Step 3: Into a heat-proof bowl, transfer the cooked squash and mash the pieces roughly using a potato masher. Do not over-mash as you want to leave larger pieces of squash. Then, drain the liquid off into the colander.
Step 4: Into a baking dish, place the squash, herbs, red pepper, salt and pepper, and egg. Mix well until blended. (I used an 11 x 8-inch gratin dish, but 8 x 8-inch Pyrex is best, too.)
Step 5: On the mixture, add the slice of tomato, tucking some under. Then, add the remaining slices of tomato on top.
Step 6: Bake in the preheated oven for about 10 minutes. Then, top with the cheeses and resume baking for another 20 minutes, uncovered. Turn the oven to broil if the cheese is not brown enough and raise the rack, placing the dish under the broiler. Broil to your preferred doneness.