If you’re looking for a vibrant, comforting dish that captures the spirit of sunshine-filled days, the Summer Squash Tomato Gratin Recipe is an absolute must-try. This dish layers tender summer squash, juicy heirloom tomatoes, sweet bell peppers, and shallots with a heavenly blend of shredded gruyere cheese and crispy panko breadcrumbs, all seasoned perfectly with Italian herbs. The result is a golden, bubbling gratin that brings together bright colors, fresh flavors, and a delightful contrast of textures in every bite. Whether you’re serving it as a side or a main for a light lunch, this recipe brings the best of summer produce right to your table in a way that’s both simple and show-stopping.
Ingredients You’ll Need
Ingredients You’ll Need
This Summer Squash Tomato Gratin Recipe relies on a handful of fresh, simple ingredients that make all the difference. Each one plays a crucial role: the squash and tomatoes offer juicy, tender layers, the bell pepper and shallots add bursts of sweetness and crunch, and the gruyere and panko topping provide that irresistible golden crust.
- Yellow squash (2, sliced into coins): Fresh and tender, they form a soft, mild base for the gratin.
- Heirloom tomatoes (2 large or 3 medium, sliced): They bring juiciness and vibrant color with a delicately sweet and tangy flavor.
- Shallots (2, thinly sliced): Adding a mild, sweet onion flavor that enhances the overall taste.
- Orange bell pepper (1, diced): For a pop of sweetness and additional texture.
- Kosher salt (1 teaspoon): Essential for seasoning and balancing the veggies’ natural flavors.
- Ground black pepper (1/2 teaspoon): Adds a gentle kick to the dish.
- Italian seasoning (1 teaspoon): A fragrant blend of herbs that brings warmth and depth.
- Shredded gruyere cheese (1 cup): Melted richness with a slightly nutty flavor that binds everything together.
- Panko breadcrumbs (1/2 cup): Creates the beautifully crisp and golden crust everyone loves.
How to Make Summer Squash Tomato Gratin Recipe
Step 1: Preheat the Oven
Start by setting your oven to 400 degrees Fahrenheit. Preheating is key so that the gratin cooks evenly and the top crisps up beautifully while the veggies roast tender beneath.
Step 2: Layer the Summer Squash
Arrange the sliced yellow squash as the very first layer at the bottom of a 9×13 baking dish. This base gives the gratin its delicate structure and a tender, flavorful foundation.
Step 3: Season and Sprinkle Cheese and Breadcrumbs
Lightly sprinkle salt, pepper, and Italian seasoning over the squash. Then add a dusting of panko breadcrumbs and a generous handful of shredded gruyere. This combination starts building that deliciously savory and crunchy topping layer by layer.
Step 4: Add the Tomato Layer
Place the sliced heirloom tomatoes over the squash. Tomatoes offer juicy bursts that contrast with the squash’s softness. Repeat sprinkling the seasoning, breadcrumbs, and cheese as you did before, layering flavor and texture with every step.
Step 5: Include Bell Pepper and Shallots
Scatter the diced orange bell pepper and thinly sliced shallots evenly across the top of the tomatoes. They introduce a sweet crunch and mild pungency, perfectly complementing the melty cheese and roasted veggies.
Step 6: Finish With Seasoning and Topping
Generously top the dish with the remaining kosher salt, black pepper, Italian seasoning, panko breadcrumbs, and gruyere cheese. This final layer ensures a golden, crunchy crust that seals in all the wonderful flavors.
Step 7: Bake Until Golden
Place your baking dish in the oven and bake for 25 minutes. Keep an eye on the gratin as the panko turns a beautiful golden brown and the cheese bubbles enticingly, signaling that it’s ready to enjoy.
Step 8: Serve Warm or Store
Once baked, serve the gratin immediately for the best texture and flavor, or refrigerate if you plan to enjoy it later. This flexibility makes it a great dish to prepare in advance.
How to Serve Summer Squash Tomato Gratin Recipe
Garnishes
A sprinkle of freshly chopped basil or parsley adds a pop of color and fresh herbal brightness that complements the layers of cheesy, roasted vegetables beautifully. For a little extra zing, a light drizzle of good-quality olive oil or a few red pepper flakes can elevate the dish even more.
Side Dishes
This gratin pairs wonderfully with simple roasted meats like chicken or pork, or alongside a crisp green salad for a lighter meal. It also makes a lovely vegetarian main when served with crusty bread to soak up all the flavorful juices.
Creative Ways to Present
For a special occasion, consider serving individual portions of the Summer Squash Tomato Gratin Recipe in small ramekins or mini cast-iron skillets. Layering the ingredients visibly in these smaller dishes adds a charming, rustic look and makes for easy serving.
Make Ahead and Storage
Storing Leftovers
Leftovers can be covered tightly and refrigerated for up to 3 days. The flavors actually meld beautifully after resting overnight, making the gratin even more delicious the next day.
Freezing
You can freeze this gratin by placing it in a freezer-safe container after baking, ideally without the crunchy topping which can become soggy. Freeze for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
To reheat, place the gratin in an oven preheated to 350 degrees Fahrenheit and bake until warm throughout and the top regains some of its crispness, usually about 15 minutes. Avoid microwaving when possible to keep the textures intact.
FAQs
Can I use other types of squash in this Summer Squash Tomato Gratin Recipe?
Absolutely! Zucchini or pattypan squash work wonderfully as substitutes. They have a similar texture and mild flavor that complements the recipe’s other ingredients perfectly.
What type of cheese is best for this gratin?
Gruyere is ideal because it melts beautifully and adds a slightly nutty flavor, but you could also experiment with other cheeses like mozzarella or fontina for a different twist.
Is it okay to prepare the gratin ahead of time?
Yes! You can assemble the gratin a few hours before baking and keep it covered in the fridge. Just take it out a bit before baking so it cooks evenly and the topping crisps nicely.
How can I make this dish gluten-free?
Swap the panko breadcrumbs for gluten-free breadcrumbs or crushed nuts like almonds or pecans for a similarly crunchy topping that’s gluten-free.
Can this recipe be doubled for a larger gathering?
Definitely. Just use a larger baking dish or two dishes and adjust baking time as needed. It’s a fantastic dish to feed a crowd thanks to its colorful, inviting layers.
Final Thoughts
This Summer Squash Tomato Gratin Recipe is a true celebration of summer’s bounty and an effortless way to bring warmth and flavor to your table. It’s fresh, colorful, and comforting all at once—the kind of dish that feels like a culinary hug. I really hope you give it a try and make it a regular favorite in your kitchen, just like I have!
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Summer Squash Tomato Gratin Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and cheesy Summer Squash Tomato Gratin that layers fresh yellow squash, heirloom tomatoes, shallots, and bell peppers, topped with a crispy golden crust of panko breadcrumbs and melted gruyere cheese. This baked dish is perfect as a comforting side or light main course during warm-weather meals.
Ingredients
Vegetables
- 2 yellow squash, sliced into coins
- 2 large or 3 medium heirloom tomatoes, sliced
- 2 shallots, thinly sliced
- 1 orange bell pepper, diced
Seasonings
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
Toppings
- 1 cup shredded gruyere cheese
- 1/2 cup panko breadcrumbs
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the gratin.
- Layer Summer Squash: Arrange the sliced yellow squash coins evenly along the bottom of a 9×13-inch baking dish to form the base layer.
- Season and Sprinkle: Lightly sprinkle some kosher salt, black pepper, and Italian seasoning over the squash layer, then add a small amount of panko breadcrumbs followed by a portion of the shredded gruyere cheese for flavor and texture.
- Add Tomato Layer: Lay the sliced heirloom tomatoes over the squash, continuing to layer with the remaining salt, pepper, Italian seasoning, breadcrumbs, and cheese to build rich, seasoned layers.
- Add Bell Peppers and Shallots: Evenly scatter the diced orange bell pepper and thinly sliced shallots across the tomato layer for added sweetness and aroma.
- Top with Seasonings and Cheese: Finish by sprinkling the remaining kosher salt, black pepper, Italian seasoning, panko breadcrumbs, and shredded gruyere cheese over the top to create a crunchy, cheesy crust.
- Bake: Place the dish in the preheated oven and bake for 25 minutes until the panko topping is golden brown and the cheese is melted and bubbly.
- Serve or Store: Serve the gratin immediately for the best texture or refrigerate and enjoy within 3 days.
Notes
- You can substitute gruyere cheese with mozzarella or fontina for a different flavor.
- For extra crispness, broil for 1-2 minutes at the end but watch carefully to avoid burning.
- Use fresh Italian seasoning or a mix of dried basil, oregano, and thyme if preferred.
- Make sure to slice the vegetables evenly to ensure even cooking.
- This dish can be served warm or at room temperature.
