Yellow Squash and Tomato Gratin with Two Cheeses is a lovely, late summer dish that’s perfect as a side with roast meats, poultry or as a vegetarian main dish.
Making the most of the last lovely produce of summer with this Yellow Squash and Tomato Gratin with Two Cheeses!
The inspiration behind this recipe:
We’re still getting a stray yellow squash here and a few tomatoes there. One would never know summer is coming to an end with the crazy hot weather we have with no let-up in sight!
But, plants can only produce so much so we’re making the most of every last summer vegetable!
Here’s a lovely gratin that’s perfect as a side dish for roast meat, poultry or as a vegetarian entree. Simply add a salad and bread for a satisfying meatless meal! Yellow squash and tomatoes are layered with basil, garlic, ricotta and parmesan cheeses then topped with buttery brioche breadcrumbs.
What is a gratin?
A gratin (see this for pronunciation) is a cooking method that originated in France where an ingredient or ingredients are cooked in a shallow dish, topped with breadcrumbs and cheese and baked or broiled until the top is browned. The ingredients may range from potatoes and vegetables to fish and chicken.
How to make Yellow Squash and Tomato Gratin with Two Cheeses:
Tomatoes have a crazy amount of water in them and it’s a good idea to “drain” them first or you’ll end up with a puddle of liquid at the bottom of your gratin.
- Start by slicing the tomatoes.
- Sprinkle both sides of the tomatoes with salt.
- Place on paper towels and let drain for at least 15 minutes.
- Turn the slices over onto a dry section of the paper towels and let drain another 15 minutes.
- Blot the tomatoes dry.
- Oil a gratin-style dish then place a layer of yellow squash down.
- Add fresh basil leaves and some chopped fresh garlic.
- Top with a layer of tomatoes….
- Top that layer with some of the ricotta and Parmesan cheeses…
- Add the second layer of yellow squash, tomatoes, more of the cheeses, more basil….
- Finish with buttery brioche breadcrumbs and a drizzle of olive oil….
- …and bake!
The perfect side dish for roasted meat or poultry or a vegetarian entree!
Serve on the side with:
- Slow Cooker Boneless Beef Short Ribs Bourguignon
- Beef Tenderloin Fillets with Spinach Cambozola Stuffed Portobello Mushrooms and Red Wine Sauce
- Parmesan and Herb-Crusted Lamb Chops
- Herb and Garlic-Roasted Chicken with Dijon Rosemary Roasted Fingerling Potatoes
- Chicken with 40 Cloves of Garlic
More inspired vegetable side dish recipes!
- Brussels Sprouts Gratin with Brie and Bacon
- Roasted Cauliflower with Black Olive Pangrattato
- Roasted Cabbage Steaks with Mustard Vinaigrette
- Kale Sprout, Spinach and Arugula Gratin with Cambozola
- Roasted Cauliflower Steaks with Mustard Caper Brown Butter
- Braised Greens with Olives and Lemon
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- 3-4 large plum (Roma) tomatoes, thinly sliced
- 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)
- 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.
MAKE AHEAD: 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.
Amount Per Serving Calories 440Total Fat 27gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 14gCholesterol 126mgSodium 769mgCarbohydrates 28gFiber 3gSugar 6gProtein 23g