Go Back
+ servings
Print Recipe
5 from 1 vote

Healthy Zucchini, Tomato & Yellow Squash Gratin Recipe

Whip up this healthy vegetarian gratin, filled with fresh zucchini, tomatoes and yellow squash. It's perfect as a side dish or light meal.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Side Dishes
Cuisine: American
Keyword: Meatless Monday, Vegetarian
Servings: 4 Servings
Calories: 88kcal

Ingredients

  • ½ large zucchini cut into ½-inch slices
  • 1 medium yellow squash cut into ½-inch slices
  • 1 teaspoon olive oil
  • 2 tomatoes cut into ½-inch slices
  • ¼ cup + 2 tablespoon grated Parmesan cheese divided
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 6 large basil leaves thinly sliced
  • ¼ cup panko breadcrumbs

Instructions

  • Preheat the oven to 425 degrees F. Lightly coat a 1.8 quart baking dish with cooking spray.
  • Place the zucchini and yellow squash slices in a bowl and toss with the olive oil.
  • Layer the yellow squash slices on the bottom of the baking dish, overlapping slightly.
  • Sprinkle 2 tablespoons grated Parmesan cheese, ¼ teaspoon salt, ¼ teaspoon pepper and ⅓ of the basil over the zucchini.
  • Layer the tomatoes over top, then repeat with the same amounts of Parmesan cheese, salt, pepper and basil.
  • Layer the zucchini over top and sprinkle the remaining basil over top.
  • In a small bowl, combine the remaining Parmesan cheese and panko breadcrumbs. Sprinkle the mixture over the zucchini.
  • Cover with foil and bake until the zucchini is tender when pierced with a sharp knife, about 40 minutes. Uncover and bake until the breadcrumbs are golden brown, 5 to 10 minutes.
  • Serve hot or at room temperature.

Notes

From the kitchen of Cookin' Canuck | cookincanuck.com

Nutrition

Calories: 88kcal | Carbohydrates: 8g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 468mg | Potassium: 350mg | Fiber: 2g | Sugar: 4g | Vitamin A: 770IU | Vitamin C: 21.1mg | Calcium: 128mg | Iron: 0.7mg