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Summer Squash and Zucchini Gratin (Recipe)

Summer Squash and Zucchini Gratin (Recipe)

I often find that gratins are a pretty deceptive way to serve vegetables. Sure, you’re getting your veggies, but can you really taste them under all that cheese, cream and bread crumbs? This recipe is great, because it takes out all that heavy dairy and lets the veggies be the star of the show.

Summer Veggies Gratin


  • 2 Large leeks, white and light green parts only, sliced into 1/4 inch diagonal rounds, cleaned, and dried
  • 1 Medium zucchini, sliced diagonally about 1/4 inch thick
  • 1 Medium yellow summer squash, sliced diagonally about 1/4 inch thick
  • 3 Tablespoons olive oil, divided,plus more for brushing on dish
  • Coarse salt and freshly ground pepper
  • 2 Tablespoons breadcrumbs
  • 2 Tablespoons freshly grated parmesan or pecorino romano
  • 1 Clove garlic, minced
  • 2 Teaspoons fresh thyme leaves

1. Preheat oven to 425 degrees. With a pastry brush, coat a gratin dish with oil.
2. Add leeks, zucchini and summer squash to a medium bowl, and toss gently. Pour 2 tablespoons of olive oil, along with salt and pepper to taste and toss. Place the veggies on the gratin dish in a single layer, with just a little overlap.
3. Stir bread crumbs, cheese, garlic, thyme and salt and pepper to taste in a small bowl.Then, add the last 1 tablespoon of olive oil and stir some more. The mixture should be a little crumbly. Top the vegetables with the bread crumb mixture in an even layer.
4. Bake for about 25 minutes, or until the vegetables are tender and the bread crumbs are golden. Let sit for a few minutes before serving.

Recipe Credit: Martha Stewart.

More Summer Squash Recipes:
Summer Squash, Yogurt & Tahini Dip (Recipe)
Refreshing Summer Squash Salad
Basil & Summer Squash Soup (Recipe)

Read more: All recipes, Eating for Health, Entrees, Food, Side Dishes, Vegetarian, , , ,

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.


+ add your own
9:45AM PDT on Aug 10, 2013

Thanks, now I know what to make for dinner.

12:19PM PDT on Jun 25, 2013

Sounds delicious. Thank you.

10:07AM PDT on Jun 25, 2013


9:52PM PDT on Jun 24, 2013


9:36PM PDT on Jun 24, 2013


12:01PM PDT on Jun 24, 2013


9:52AM PDT on Jun 24, 2013


7:04AM PDT on Jun 24, 2013


10:02PM PDT on Jun 23, 2013

Can't wait to try this recipe. Thank you.

7:29PM PDT on Jun 23, 2013

Zucchnis don't have a lot of flavour, but this list of ingredients, especially the garlic, makes all the difference.

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