Summer Squash Gratin with Tomatoes Parmesan and Fresh Thyme
Celebrate the vibrant flavors of summer with this irresistible Summer Squash Gratin with Tomatoes, Parmesan, and Fresh Thyme! Layers of tender yellow squash, zucchini, and ripe tomatoes come together in a stunning, colorful arrangement, seasoned with aromatic garlic and fresh thyme for a burst of herby goodness. Topped with golden panko breadcrumbs and a generous sprinkle of Parmesan cheese, this dish offers a perfect blend of creamy, crispy, and savory textures. Ready in just 50 minutes, this easy-to-make gratin is baked to perfection, making it an ideal centerpiece for weeknight dinners or a standout side for gatherings. Bursting with garden-fresh produce and simple ingredients, this dish is a must-try for anyone who loves wholesome, comforting flavors. Add this recipe to your collection for a seasonal favorite you’ll serve again and again!
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Recipe Information
Ingredients
- 2 medium Yellow squash
- 2 medium Zucchini
- 2 medium Ripe tomatoes
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 tablespoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Parmesan cheese
- 0.5 cup Panko breadcrumbs
- 1 tablespoon Fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
Slice the yellow squash, zucchini, and tomatoes into 1/4-inch thick rounds.
Mince the garlic, then combine it with 1 tablespoon of olive oil, fresh thyme leaves, salt, and black pepper in a small bowl.
In the greased baking dish, alternate and overlap slices of squash, zucchini, and tomatoes in rows or a circular pattern.
Drizzle the garlic, thyme, and olive oil mixture evenly over the vegetables.
Sprinkle half of the grated Parmesan cheese over the vegetables.
In a small bowl, mix the panko breadcrumbs with the remaining 1 tablespoon of olive oil and chopped fresh parsley.
Sprinkle the breadcrumb mixture evenly over the vegetables, followed by the remaining Parmesan cheese.
Bake the gratin in the preheated oven for 30-35 minutes, or until the top is golden brown, the cheese has melted, and the vegetables are tender when pierced with a fork.
Allow the gratin to cool for 5 minutes before serving. Serve warm as a main dish or side.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 6590 mg | 287% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 40.6 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 621 mg | 48% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1783 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
