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    Home » What We're Eating » Easy Squash and Zucchini Gratin

    Easy Squash and Zucchini Gratin

    Published: Jul 18, 2016 by Blair Lonergan

    Jump to Recipe
    A collage image of squash and zucchini gratin

    You can never have too many zucchini recipes at this time of year, right?! With layers of zucchini, summer squash, tomatoes, herbs, and Parmesan cheese, this Easy Squash and Zucchini Gratin is a healthy, clean eating side dish to enjoy for the season!

    A spoon picking up some zucchini gratin from a baking dish

    Use Up Your Summer Squash

    Whether you pluck them from your own garden, buy them at the farmer's market, or pick some up at the grocery store...zucchini and squash are EVERYWHERE right now...and they're affordable! Why not combine them with some of summer's other delicious flavors (tomatoes, fresh herbs) for a simple dish that comes together quickly and easily?!

    A baking dish with squash and zucchini gratin and a serving spoon

    Tips And Variations For Making Zucchini Gratin;

    • You could add other spices and herbs such as red pepper flakes to give the gratin an extra kick
    • Try topping with a little shredded mozzarella
    • You could add cooked chicken for a heartier meal
    • Prep ahead of time and store in the fridge for 1-2 days
    • Might not freeze well as zucchini and squash retain a lot of water

    An overhead shot of zucchini gratin in a baking dish with a servings spoon

    Looking for other great ways to enjoy zucchini this summer? Try these favorites:

    • Zucchini Pie
    • Chicken Penne Casserole with Corn and Zucchini
    • Greek Yogurt Chocolate Zucchini Cake

    If you’ve tried this Easy Squash and Zucchini Recipe or any other recipe on The Seasoned Mom then don’t forget to rate the recipe and leave me a comment below! You can also follow me on Facebook, Twitter, Instagram and Pinterest to see what I’m getting up to.

    Squash and zucchini gratin in a baking dish
    Print Pin
    5 from 1 vote

    Easy Zucchini and Squash Gratin

    Layers of zucchini, squash, tomatoes, herbs and parmesan cheese made a delicious and easy side or lunch.
    Course Side Dish
    Cuisine Mediterranean
    Keyword Squash gratin, zucchini sides
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Servings 6 servings
    Calories 89kcal
    Author The Seasoned Mom

    Ingredients

    • ¾ lb. zucchini
    • ¾ lb. yellow summer squash
    • 2 tablespoons olive oil divided
    • ½ teaspoon minced garlic
    • ½ cup finely-diced onion
    • 1 cup canned unsalted crushed plum tomatoes in juice
    • 1 tablespoon fresh basil
    • 1 tablespoon fresh parsley
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • 3 tablespoons grated Parmesan cheese

    Instructions

    • Preheat oven to 400°F (200°C). Spray a medium-sized baking dish with cooking spray and set aside (I used a deep 5-inch by 9-inch dish, but a 7x11-inch dish or anything similar in size will work well).
    • Slice zucchini and squash into thin rounds (I like to use a mandolin to make it fast and uniform, but it’s not necessary).
    • In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add garlic and cook (stirring constantly) for about 1 minute. Add zucchini and squash to the skillet. Stir and cook until vegetables are tender (about 5-6 minutes). Remove from heat.
    • In a small saucepan, add remaining 1 tablespoon of oil and diced onion. Cook onion over medium heat until translucent (about 2 minutes), and then add the tomatoes (with their juice) and the basil. Simmer tomatoes about 5 minutes. Stir in parsley, salt, and pepper to taste.
    • Spread half of the zucchini/squash mixture into the bottom of the prepared baking dish. Cover with half of the tomato sauce from the saucepan, and sprinkle with 1 tablespoon of grated Parmesan.
    • Add another layer with the remaining zucchini, top with the remaining sauce, and finish with the last 2 tablespoons of Parmesan.
    • Bake for 15 minutes, or until cheese is melted and the top becomes golden brown.
    • Allow dish to sit for about 10 minutes before serving.

    Notes

    Recipe inspired by Essentials of Classic Italian Cooking.

    Nutrition

    Calories: 89kcal | Carbohydrates: 8g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 291mg | Potassium: 434mg | Fiber: 2g | Sugar: 5g | Vitamin A: 410IU | Vitamin C: 25.4mg | Calcium: 62mg | Iron: 1mg

     

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    Reader Interactions

    Comments

    1. Bethany @ Athletic Avocado

      July 18, 2016 at 7:11 am

      I have soooo many zucchini in my house right now and IDK what to do with them! But now I know;) This gratin looks incredible!

      Reply
      • Blair

        July 18, 2016 at 7:08 pm

        Thanks so much, Bethany! I feel the same way -- what the heck do I do with all of the cucumbers, zucchini, and squash that are coming into my house right now! 🙂 There could be worse problems, I realize!

        Reply
    2. Gayle @ Pumpkin 'N Spice

      July 18, 2016 at 7:13 am

      Nope, you can never have enough zucchini, or zucchini recipes! This dish sounds fantastic, Blair! I love the layers of flavor and how easy this is to throw together. Sounds like a meal-time winner to me!

      Reply
      • Blair

        July 18, 2016 at 7:08 pm

        Thanks so much, Gayle!

        Reply
    3. Robyn @ Simply Fresh Dinners

      July 19, 2016 at 8:01 am

      5 stars
      Such a beautiful, summer dish, Blair! I'm sharing this on the farms' FB's today. Everyone has so much zucchini right now 🙂

      Reply
      • Blair

        July 19, 2016 at 3:42 pm

        Thanks so much for sharing, Robyn! You're right -- we are all in the same zucchini boat! 🙂

        Reply
    4. Kristy from Southern In Law

      July 20, 2016 at 4:47 pm

      I loveee zucchini and this looks like the perfect side dish! Gratins are one of the only ways Jesse will eat zucchini!

      Reply
      • Blair

        July 21, 2016 at 1:07 pm

        Thanks, Kristy! My whole family loved zucchini this way too. I have it on the meal plan to make again next week! 🙂

        Reply
    5. Maryface

      August 12, 2020 at 2:20 am

      Omg you have my childhood zucchini favorite. I have not seen this recipe anywhere else. I make it and we all love it. My only addition since childhood is add-ons lots of Ritz crackers and mozzarella cheese on top. We like the gooie crunchie topping. We called it zucchini pizza. Thanks for fond memories.

      Reply
      • Blair

        August 12, 2020 at 1:19 pm

        So simple, but so good, right?! I'm so glad that this dish brings back good memories. I love the idea of adding Ritz crackers and mozzarella. YUM!

        Reply
    6. Betsy A Gewirz

      July 11, 2021 at 7:54 pm

      Can you use fresh tomatoes in this recipe?

      Reply
      • Blair

        July 11, 2021 at 9:09 pm

        Hi, Betsy! Yes, you can -- but the texture will be different. The crushed tomatoes have a texture that's more like sauce, while the fresh tomatoes will retain their shape.

        Reply

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    Welcome to my farmhouse kitchen in the foothills of Virginia's Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you'll find plenty of easy, comforting recipes that bring your family together around the table. It's down-home, country-style cooking!

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