Summer Squash and Zucchini Gratin

Today’s Summer Squash and Zucchini Gratin is a simple and delicious way to use garden vegetables. But if you don’t have them growing in your garden, don’t worry. The grocery stores and farmer’s markets have plenty right now!

Summer Squash and Zucchini Gratin

My grandparents had a massive garden in their back field that the whole family (my mom, her two sisters, three brothers, everyone’s spouses and everyone’s kids) worked. And then we had a smaller garden at home that was just for us (note that this garden wouldn’t be considered small by anyone else’s standards other than my grandfather’s. To give you some perspective, my dad flooded the garden with water every winter to create a hockey rink for my brother to practice on).

At the end of the season, my grandfather would put a big box of extra vegetables at the end his driveway for anyone passing by to take. That box was always full of zucchini. So. Much. Zucchini.

Summer Squash and Zucchini Gratin

Even though we’d given a ton away, zucchini found its way into everything we ate in the fall, from soups to breads. Even chocolate cake.

I don’t have a garden right now. But even if I did I would hesitate to grow zucchini because I know how abundant the crop can be. I’d prefer to buy it at the grocery store or farmers market so that I can control the amount I have to use.

Today’s zucchini recipe is not chocolate cake. It’s a Summer Squash and Zucchini Gratin. It has tomatoes in there too. Pick some cherry tomatoes from your garden or buy a little pint of grape tomatoes.

The recipe is easy to make. You toss the vegetables with flour, salt and pepper. Then drizzle them with a touch of whipping cream and top it all with some seasoned bread crumbs. Bake until the veggies are soft, the crumbs are brown and the sauce is bubbling.

I know that back in Manitoba my parents garden is in full swing. I wonder if they planted zucchini this year. If so, I know they’ll be looking for zucchini recipes like this one. For sure.

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If you’re a zucchini lover, you’ll also want to check out my recipe for zucchini, tapenade, and feta cheese bites.

Zucchini Tapenade and Feta Cheese Bites


Here’s my Summer Squash and Zucchini Gratin recipe:

Summer Squash and Zucchini Gratin

Today' summer vegetable gratin is a simple and delicious way to use garden vegetables like zucchini, summer squash and cherry tomatoes. But if you don't have them growing in your garden, no worries. The grocery store or farmers market will have plenty of them this time of year.


  • 2 medium summer squash, cut into 1/4 inch slices
  • 2 medium zucchini, cut into 1/4 inch slices
  • 2 cups cherry or grape tomatoes (that's a 1 pint container, if you're buying them)
  • 2 cloves of garlic, sliced thinly
  • 2 Tbsp. flour
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 3 Tbsp. whipping cream
  • 3 Tbsp. panko bread crumbs
  • 3 Tbsp. finely grated parmesan cheese
  • 2 Tbsp. olive oil


  1. Preheat oven to 450F.
  2. In a large bowl, toss summer squash, zucchini, grape tomatoes, and garlic with flour, salt and pepper. Transfer to a pie plate and drizzle with whipping cream.
  3. In a separate bowl, mix panko, parmesan and olive oil together. Sprinkle the crumbs over the veggies.
  4. Cook until the topping is brown, the veggies are tender and the sauce is bubbling, 20-25 minutes


33 Responses to “Summer Squash and Zucchini Gratin”

  1. Sharlyn — April 6, 2015 @ 1:18 am (#)

    Hi Chrsitine — This recipe looks so great! I write for and would love to include this idea in a roundup article of Farmer’s Market Recipes. We would describe the recipe in our own words, and link back/credit your site for the recipe and use one image. Would you be OK with this?

    • Christine Pittman — May 7, 2015 @ 12:30 pm (#)

      Hi Sharlyn, Yes that would be fine. Thanks!

  2. Karen D — October 13, 2014 @ 3:23 pm (#)

    This looks great! How I wish it were summer again… picked my last zucchini yesterday… hard frost last night.

  3. Worldgrrl — July 23, 2014 @ 8:29 pm (#)

    Oh my goodness, this was such a winner! I needed to whip up something fun and fresh for a pool party, and when I brought this lovely creation, everyone thought I am a serious foodie! I’ll let them go on with that fantasy . . . I doubled the garlic because that’s what I do, but the recipe really was as easy as it looks. Thank you Ms. Christine!

    • Christine Pittman — August 1, 2014 @ 12:59 pm (#)

      Worldgrrl! I am delighted that you made the recipe and that you and your friends enjoyed it. (I almost always double the garlic in recipes too. You can never have too much!). Thanks for the comment telling me how it went. You made my day!

  4. Kay — July 8, 2014 @ 12:36 pm (#)

    Do you have the nutritional information on this recipe? Fat, carbs, fiber, protein in grams? It looks delicious!

  5. Adrienne — June 28, 2014 @ 7:26 pm (#)

    That looks so good!

  6. jan poole — June 22, 2014 @ 5:42 pm (#)

    this looks wonderful, is the temp suppose to be 450? It is in the oven as we write.

    • Christine Pittman — June 23, 2014 @ 4:15 pm (#)

      Jan, I didn’t get to you while it was still cooking. So sorry. But yes, 450 is correct. The idea is to get the breadcrumbs really brown and the sauce bubbling without cooking the veggies so long that they turn to mush. So high heat. Do let me know how you liked it and have a great week!

  7. addie | culicurious — June 18, 2014 @ 12:52 pm (#)

    This looks delicious, Christine! :) I love gratins, especially when they are so veggie-centric. Gonna try this one!

  8. Sylvie | Gourmande in the Kitchen — June 18, 2014 @ 4:22 am (#)

    My great-grandparents had an impressive garden as well and I remember how much I loved running through it and seeing what was ready to pick when I was a kid. One of these days I hope to have the space to have a garden even a fraction of what they had!

  9. Jen @ Yummy Healthy Easy — June 17, 2014 @ 11:25 am (#)

    Wow. This looks amazing!! My parents grew zucchini in their garden a few years in a row and it was the same story – zucchini in everything we ate and everywhere you looked, lol! This Zucchini Gratin looks so delicious – definitely making this! Pinned!

    • Christine Pittman — June 17, 2014 @ 2:05 pm (#)

      Thanks Jen. Gotta say, I do miss all that zucchini just a few steps away. But I don’t think I could handle the overload.

  10. Katerina — June 17, 2014 @ 3:15 am (#)

    The perfect summery meal Christine! Pinned as well!

    • Christine Pittman — June 17, 2014 @ 2:05 pm (#)

      Thanks Katerina!

  11. Meagan @ A Zesty Bite — June 16, 2014 @ 6:55 pm (#)

    We love squash and zucchini. This the perfect side dish for our family.

    • Christine Pittman — June 17, 2014 @ 2:06 pm (#)

      Meagan, you’re so lucky! My kids won’t eat it. I keep trying though. And until they change their minds, more for us!

  12. Dandi D — June 16, 2014 @ 5:08 pm (#)

    This is just perfect for our supper as I am just now getting some zucchini and squash from our garden.

    • Christine Pittman — June 17, 2014 @ 2:06 pm (#)

      Dandi, How fantastic! Let me know how you all like it.

  13. Krista @ Joyful Healthy Eats — June 16, 2014 @ 3:14 pm (#)

    Love it Christine, I have all those ingredients in my garden right now! This is so happening ASAP!

    • Christine Pittman — June 17, 2014 @ 2:07 pm (#)

      Krista, You’re so lucky to have all these ingredients growing away. I wish I had a green thumb!

  14. Taylor @ Food Faith Fitness — June 16, 2014 @ 6:33 am (#)

    I love zucchini, but I have never made it into a gratin! Adding cheese, cream and panko is a definite way to get my hubby to eat his veggies without groaning about it! Pinned!

    • Christine Pittman — June 17, 2014 @ 2:08 pm (#)

      Taylor, So happy you like the idea. I admit that the cream, cheese, etc. makes it a bit decadent but I promise that there’s not much of any of it!!

    • Kelly — June 30, 2014 @ 12:52 pm (#)

      I made this last night and for some reason the veggies didn’t seem to cook well (were still hard) and it wasn’t very bubbly/juicy. I’m wondering if it should be in a different kind of dish or maybe more liquid needs to be added? Just didn’t seem like normal gratins I’ve made. In your photo it looks like there is a lot of liquid. Did you add more than the three tbs of cream? Mine definitely did not bubble up. I cooked it another 20 minutes and still didn’t come out right. I Still ate it and the flavor was good. Just not sure how to get it like the photo and to cook the veggies better. Thoughts?


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