Tomato, Squash, and Zucchini Gratin

  • Yield 6 servings

A gratin is baked in a shallow dish (also called a gratin), with a topping of bread crumbs or cheese. The colors and flavors of the vegetables in this gratin are the perfect accompaniment to any type of meat dish. Feel free to experiment with different types of vegetables to create your own gratin.

Penny De Los Santos


2 1/2 pounds ripe plum tomatoes
2 pounds firm zucchini
1 pound yellow squash
1 teaspoon kosher salt
1 tablespoon Italian seasoning
1 teaspoon freshly ground black pepper
1/2 cup whole-wheat panko
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons olive oil


  1. Preheat the oven to 375˚F. Slice the tomatoes, zucchini, and squash into ¼-inch-thick, uniformly round slices. Place the vegetables on a plate or pan and sprinkle them with salt to remove any excess water. Let them drain for 30 to 45 minutes. Pat them dry with paper towels on both sides to remove excess moisture and salt.

  2. Spray a 9-inch pie pan or ovenproof platter with cooking oil spray. Overlap the tomatoes, zucchini, and the yellow squash slices in a decorative pattern. Sprinkle with the Italian seasoning and pepper. Blend the panko, cheese, and parsley in a small bowl. Sprinkle the topping over the vegetables.
  3. Sprinkle the olive oil on top and bake until golden and crusty, about 20 minutes.


From The Kitchen Diva’s Diabetic Cookbook by Angela Shelf Medearis/Andrews McMeel Publishing



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