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 I’m 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.
Zucchini Summer Squash Tomato Gratin Recipe
- 3 tablespoons extra virgin olive oil
- 2 onions halved, sliced
- 4 cloves garlic minced
- 2 zucchini ~ 1 pound, cut into 1/4" slices
- 2 summer squash ~ 1 pound, cut into 1/4" slices
- 7 small tomatoes ~ 1 pound, cut into 1/4" slices
- 1/2 teaspoon sea salt
- 1/2 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.
Adapted from Barefoot In Paris