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Baked Zucchini Tomato Summer Squash Goat Cheese Gratin Recipe

June 15, 2020 by Jeanette 26 Comments

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Zucchini Tomato Summer Squash Goat Cheese Gratin - beautiful summer vegetable dish that will impress your guests
Zucchini Tomato Summer Squash Goat Cheese Gratin - beautiful summer vegetable dish that will impress your guests

This Baked Zucchini Tomato Summer Squash Goat Cheese Gratin is so elegant, it’s perfect for potlucks and entertaining. I love farm fresh summer vegetables. The most bountiful seem to be zucchini and tomatoes. Although I don’t have a garden, I do plant tomatoes and herbs in containers on my patio. In addition, I visit our local farmer’s market weekly to pickup whatever is in season to meet my produce needs.
Baked Zucchini Tomato Summer Squash Goat Cheese Casserole - this elegant summer gratin is 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 layers of sliced zucchini, summer squash and tomatoes, with goat cheese sprinkled on top. First, there’s a layer of sweet sautéed onions and garlic at the base of a casserole dish, which creates an aromatic bed for the other vegetables.

Baked Zucchini Tomato Summer Squash Goat Cheese Gratin - this elegant summer gratin is perfect for potlucks and entertaining

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.

Baked Zucchini Tomato Summer Squash Goat Cheese Gratin - this elegant summer gratin is perfect for potlucks and entertaining

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 Tomato Summer Squash Goat Cheese Gratin - this elegant summer gratin is perfect for potlucks and entertaining

Zucchini Tomato Summer Squash Goat Cheese Gratin - this elegant summer gratin is perfect for potlucks and entertaining
5 from 2 votes
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Zucchini Summer Squash Tomato Gratin Recipe

Servings 4 -6
Calories 229 kcal

Ingredients

  • 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

Instructions

  1. Preheat oven to 375 degrees. Spray bottom of 13x9x2 inch casserole dish with cooking spray or brush lightly with oil.
  2. 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.
  3. 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.

Recipe Notes

Adapted from Barefoot In Paris

Nutrition Facts
Zucchini Summer Squash Tomato Gratin Recipe
Amount Per Serving
Calories 229 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Cholesterol 6mg2%
Sodium 366mg16%
Potassium 1115mg32%
Carbohydrates 21g7%
Fiber 5g21%
Sugar 12g13%
Protein 7g14%
Vitamin A 2350IU47%
Vitamin C 69mg84%
Calcium 99mg10%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

If you’re looking for more recipes using zucchini or tomato, check out these:

Zucchini Fritters

Gluten-Free Zucchini Fritters

Zucchini Carpaccio Salad

Heirloom Tomato Salad with Basil Mint Vinaigrette

Heirloom Tomato Salad with Basil Mint Vinaigrette - this fresh tomato salad features beautiful heirloom tomatoes at their peak ripeness and a vibrant fresh basil mint dressing https://jeanetteshealthyliving.com

Summer Tomato Salad with Sherry Vinegar and Shallots

Salad with Sherry Vinegar Shallot Dressing - this simple tomato salad highlights summer tomatoes at their peak

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Filed Under: Clean Eating, gluten-free, side dishes, vegetarian Tagged With: baked zucchini, casserole, goat cheese, gratin, summer casserole, summer squash, tomato, zucchini, zucchini tomato casserole

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Comments

  1. Liz says

    April 28, 2015 at 7:08 am

    Oh, wow! What a gorgeous dish. I can’t wait to make it with garden tomatoes. Terrific addition to our Progressive Eats menu!!!!

    Reply
  2. Jenni says

    April 28, 2015 at 7:10 am

    Wow, Jeanette! This dish really showcases spring and summer vegetables perfectly. I want to chop it all up and spread it on crusty bread. Delicious!

    Reply
  3. Kevin (Closet Cooking) says

    April 28, 2015 at 7:49 am

    What an amazing summer veggie dish!

    Reply
  4. Jessica @ Nutritioulicious says

    April 28, 2015 at 11:07 am

    What a pretty dish and a great way to use some of my leftover zucchini! Hope you make it to Paris one day – it’s amazing!

    Reply
  5. Ansh says

    April 28, 2015 at 2:48 pm

    Exquisite. Nothing says I am French better than a Gratin dish! Hope you make it to Paris soon.

    Reply
    • Jeanette says

      April 29, 2015 at 7:48 pm

      Thanks Ansh – I’m hoping one I’ll have a chance to visit Paris 🙂

      Reply
  6. Alice @ Hip Foodie Mom says

    April 28, 2015 at 3:20 pm

    Jeanette, I love veggie gratins!! love seeing the veggies arranged on top. . beautiful!

    Reply
    • Jeanette says

      April 29, 2015 at 7:49 pm

      Gratins are a great way to feature fresh veggies – I had fun layering this casserole.

      Reply
  7. Barbara @ Barbara Bakes says

    April 28, 2015 at 5:30 pm

    What a beautiful presentation. A perfect side dish for our dinner.

    Reply
    • Jeanette says

      April 29, 2015 at 7:49 pm

      Thanks Barbara – what a wonderful menu we all have this month for our progressive dinner!

      Reply
  8. Karli @ Peas of Cake says

    April 28, 2015 at 6:14 pm

    Pinning this! It looks amazing and easy to make! Thnx 🙂

    Reply
    • Jeanette says

      April 29, 2015 at 7:50 pm

      Thanks Karli – it is easy to make and very impressive looking 😉

      Reply
  9. Jane, The Heritage Cook says

    April 28, 2015 at 6:42 pm

    5 stars
    Another healthy stunner from Jeanette! I love layered gratins, but have never thought to put a layer of sauteed onions on the bottom – pure brilliance! This is definitely going to be on our menu soon!

    Reply
    • Jeanette says

      April 29, 2015 at 7:50 pm

      Thanks Jane – the sauteed onions are what make this gratin extra special – they add some really nice sweetness and almost melt in your mouth.

      Reply
  10. Kelly says

    April 29, 2015 at 5:01 am

    5 stars
    This vegetable gratin is gorgeous, Jeanette! So fresh, healthy and delicious!

    Reply
    • Jeanette says

      April 29, 2015 at 7:51 pm

      Thanks Kelly – I’m so looking forward to all the fresh veggies this summer after such a long winter!

      Reply
  11. Laura O |Petite Allergy Treats says

    April 29, 2015 at 9:37 am

    Love all the beautiful colors with the vegetables! Paris is on my bucket list too someday.

    Reply
    • Jeanette says

      April 29, 2015 at 7:52 pm

      Thanks Laura – I hope you get to go soon too!

      Reply
  12. Lois March says

    April 29, 2015 at 8:01 pm

    Could you explain what is in Herbes de Provence? I don’t believe I will find that in Ky.

    Reply
    • Jeanette says

      May 1, 2015 at 9:26 am

      Herbes de Provence is an herb mix – I buy mine from Penzeys (they sell online also). It is a blend of rosemary, cracked fennel, thyme, savory, basil, tarragon, dill weed, oregano, lavender, chervil and marjoram. If you can’t find it, you can just make your own blend using whatever herbs you have on hand.

      Reply
  13. Angie@Angie's Recipes says

    April 30, 2015 at 11:11 am

    A fine gourmet dish can be this simple too. This looks amazing!

    Reply
  14. KalynsKitchen says

    May 1, 2015 at 8:34 am

    Happy Friday! Just letting you know I featured this recipe in my Deliciously Healthy Low-Carb Recipes Round-Up for April 2015. Great recipe; I hope a lot of my readers will click over here and try it!

    Reply
    • Jeanette says

      May 1, 2015 at 9:23 am

      Thanks so much Kalyn! Have a wonderful weekend!

      Reply
  15. Shaina says

    May 5, 2015 at 11:52 pm

    I love the combination of flavors here.

    Reply
  16. Linda says

    July 1, 2017 at 3:33 pm

    Love this recipe with my home grown summer squash! I put the leftovers into grilled sandwiches the next day, awesome!

    Reply
    • Jeanette says

      July 3, 2017 at 10:07 pm

      Hi Linda,
      So glad you enjoyed this recipe – and I love that you grown your own squash! Sounds delicious in grilled sandwiches.

      Reply

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