Summer Squash and Tomato Gratin
Summer Squash and Tomato Gratin is a lovely, late summer dish that’s perfect as a side with roast meats or poultry—or as a satisfying vegetarian main. Layers of tender summer squash and ripe tomatoes are nestled between creamy ricotta and nutty Parmesan, then baked until bubbly and golden. It’s an easy yet elegant way to showcase the best of the season’s produce.
Servings: 6
Ingredients
- 3-4 large Roma tomatoes thinly sliced
- Salt
- 1 cup ricotta cheese
- 1 large egg beaten
- 3/4 cup freshly grated Parmesan cheese divided
- 1/4 cup extra-virgin olive oil divided
- 3 medium yellow squash thinly sliced
- Freshly ground black pepper
- 15-20 whole basil leaves torn if large
- 4 cloves garlic chopped
- 1/2 cup fresh bread crumbs preferably brioche
- Chopped fresh parsley for garnish (optional)
Instructions
- Place the tomatoes on paper towels and sprinkle with 1 teaspoon salt. Let stand 15 minutes. Flip onto dry paper towels and salt again. Let stand for another 15 minutes. Dry the top side of the tomatoes with paper towels of any remaining moisture.
- Combine ricotta with egg and 1/4 cup freshly grated Parmesan cheese. Set aside.
- Preheat oven to 400 degrees.
- Brush a gratin-style or other shallow baking dish with 1 tablespoon of the olive oil.
- Place 1/3 of the yellow squash slices in the bottom of the baking dish. Sprinkle with salt and black pepper, to taste. Top with 1/3 of the basil leaves, 1/2 of the garlic and 1/2 of the tomatoes. Sprinkle with 2 tablespoons Parmesan cheese and half of the ricotta mixture. Top with several more basil leaves.
- Repeat layer: 1/3 yellow squash, salt and black pepper, basil, garlic, remaining tomatoes, 2 tablespoons Parmesan cheese, remaining ricotta and a few more basil leaves.
- Finish with the final layer of yellow squash and remaining Parmesan cheese.
- Top with breadcrumbs.
- Drizzle with remaining olive oil.
- Bake for 30-40 minutes. If breadcrumbs start to brown too much, cover loosely with aluminum foil. You should be able to easily pierce the yellow squash with a small knife.
- Let rest 10 minutes then serve immediately.
Notes
SUBSTITUTION:
- Use zucchini in place of yellow squash.
- Can be assembled 1 day in advance without breadcrumbs. Cover and refrigerate.
- When ready to bake, scatter the breadcrumbs over the top and drizzle with olive oil. You may need to increase baking time.
Nutrition
Serving: 1 | Calories: 285kcal | Carbohydrates: 15g | Protein: 15g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 319mg | Potassium: 599mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3944IU | Vitamin C: 32mg | Calcium: 382mg | Iron: 3mg