This Baked Zucchini Tomato Summer Squash Goat Cheese Gratin is so elegant, it’s perfect for potlucks and entertaining.
I’ve always wanted to travel to Paris, but haven’t made it there yet. It’s definitely on my bucket list, but in the meanwhile, I will resort to cooking French inspired food in my kitchen. This beautiful Zucchini Tomato Summer Squash Goat Cheese Gratin has been on my list to make for a while, so when I found out this month’s virtual Progressive Eats dinner theme was Flavors of France, I had no more excuses. I’m so glad I finally got around to it. It’s a lot easier to make than it looks.
This gratin is basically a zucchini tomato summer squash casserole that has goat cheese sprinkled on top. First thought, there’s a layer of sweet sautéed onions and garlic at the base of a casserole dish.
Then, sliced zucchini, tomatoes and summer squash are alternately layered row by row. The trick is to use zucchini, tomatoes and summer squash that about the same diameter so the gratin looks as uniform as possible. Save the other pieces for a saute for another day.
A sprinkling of goat cheese on top, and some oven roasting results in a gorgeous Zucchini Tomato Summer Squash Goat Cheese Gratin that is sure to impress, with sweet caramelized onions on the bottom, and juicy tomatoes that melt into the tender zucchini and summer squash.
Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
This month’s theme is Flavors of France hosted by my friend, Jane, of The Heritage Cook. Please be sure check out the entire menu for our French feast.
Join us for the Flavors of France!
- Tarte á l’Oignon – French Onion Tart from Spice Roots
- Gougeres filled with Bechamel aux Champignons from Pastry Chef Online
- French Carrot Salad from Stetted
- Salade de Tomates et Fromage from That Skinny Chick Can Bake
- Provencal Vegetable Soup Au Pistou from Mother Would Know
- Duck Breasts a l’Orange from The Heritage Cook
- Fig and Anise Bread from The Wimpy Vegetarian
- Zucchini Summer Squash Tomato Gratin from Jeanette’s Healthy Living
- Kir Royale from Miss in the Kitchen
- Lemon Glazed Madeleines from Barbara Bakes
- Triple-Layer Chocolate Macaroon Cake from François Payard from Creative Culinary
- 3 tablespoons extra virgin olive oil
- 2 onions, halved, sliced
- 4 cloves garlic, minced
- 2 zucchini (~ 1 pound), cut into ¼" slices
- 2 summer squash (~ 1 pound), cut into ¼" slices
- 7 small tomatoes (~ 1 pound), cut into ¼" slices
- ½ teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 2 teaspoons Herbes de Provence
- 2 ounces goat cheese, crumbled
- Preheat oven to 375 degrees. Spray bottom of 13x9x2 inch casserole dish with cooking spray or brush lightly with oil.
- Heat 1 tablespoon oil in large skillet; add onions and saute until translucent; add garlic and saute another minute; transfer to casserole dish and spread to cover the bottom of the dish. Sprinkle with 1 teaspoon Herbes de Provence.
- Alternately layer zucchini, summer squash and tomato in casserole dish. Drizzle remaining olive oil on top. Season with salt, fresh ground black pepper and remaining Herbes de Provence. Cover dish with foil and bake for 40 minutes; uncover dish, sprinkle goat cheese on top and continue baking, uncovered, for another 30-35 minutes, until browned.