This Patty Pan Squash and Tomato Gratin is a rustic, vibrant dish that celebrates the best of summer produce. Patty pan squash, with its unique scalloped edges and tender flesh, pairs beautifully with juicy tomatoes and a crunchy herb-infused breadcrumb topping. Baked until golden and bubbling, this gratin is perfect as a vegetarian main course or as a flavorful side dish to grilled meats.
FULL RECIPE
Ingredients
- 4 medium patty pan squash, thinly sliced
- 4 medium ripe tomatoes, thinly sliced
- 1 small red onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon fresh rosemary, finely chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- Fresh basil leaves, for garnish (optional)
Directions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
- Prepare Vegetables: Wash and slice the patty pan squash, tomatoes, and red onion into even, thin rounds (about ¼ inch thick).
- Sauté Aromatics: In a small skillet over medium heat, add 1 tablespoon of olive oil and sauté the garlic for 1-2 minutes until fragrant but not browned. Remove from heat.
- Make Topping: In a small bowl, combine the panko breadcrumbs, Parmesan cheese, melted butter, thyme, rosemary, sautéed garlic, salt, pepper, and red pepper flakes. Mix until the breadcrumbs are evenly coated.
- Assemble Gratin: Arrange the squash, tomatoes, and onion slices in the baking dish, alternating and overlapping the slices vertically or in a spiral pattern. Drizzle with the remaining 2 tablespoons of olive oil.
- Add Topping: Sprinkle the breadcrumb mixture evenly over the top of the arranged vegetables.
- Bake: Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for another 20–25 minutes, or until the top is golden and the vegetables are tender.
- Garnish and Serve: Let the gratin cool slightly before serving. Garnish with fresh basil leaves, if desired. Serve warm or at room temperature.
Nutrition Facts
- Calories: 220
- Total Fat: 13g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 10mg
- Sodium: 410mg
- Total Carbohydrates: 19g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 7g
- Vitamin A: 18% DV
- Vitamin C: 25% DV
- Calcium: 15% DV
- Iron: 8% DV
Nutritional Benefits of Patty Pan Squash and Tomatoes
Patty pan squash and tomatoes are the stars of this gratin, offering a powerful combination of nutrients. Patty pan squash is low in calories but rich in fiber, vitamin C, and manganese, making it great for digestion and immunity. Tomatoes provide a wealth of antioxidants, particularly lycopene, which is known for its heart-protective and anti-inflammatory properties. Together, these vegetables make the dish not only flavorful but also beneficial for heart health, weight management, and overall wellness.
Role of Herbs and Aromatics in Flavor Enhancement
Fresh herbs like thyme and rosemary, combined with garlic and red onion, elevate the flavor profile of the gratin without overpowering the natural sweetness of the vegetables. These herbs also offer additional health benefits—rosemary is known for improving memory and concentration, while thyme has antimicrobial properties. The sautéed garlic brings warmth and depth to the dish, enhancing the umami experience while also supporting immune function.
The Importance of the Gratin Topping
The golden topping made from panko breadcrumbs, Parmesan cheese, and butter is what gives this gratin its signature crunch and rich finish. This layer contrasts beautifully with the soft, roasted vegetables underneath. Using panko ensures a lighter and crisper texture than traditional breadcrumbs, while Parmesan adds a nutty and savory complexity. This topping also helps lock in moisture during baking, keeping the vegetables juicy yet tender.
Customizing the Recipe with Other Vegetables
While patty pan squash and tomatoes are ideal in this dish, it’s incredibly versatile. You can swap or add in zucchini, eggplant, or thinly sliced potatoes for variety. Bell peppers or fennel can introduce additional layers of sweetness and aroma. For a more robust flavor, incorporating mushrooms or leeks can provide a savory depth that balances the dish for those who prefer heartier gratins.
Making the Gratin Vegan or Dairy-Free
For a plant-based version, the cheese can be substituted with nutritional yeast or a dairy-free Parmesan alternative. The butter in the topping can easily be replaced with vegan butter or olive oil. These swaps retain the rich, savory flavors and textures of the original recipe while making it suitable for dairy-free or vegan diets. Vegan versions of this gratin can be just as indulgent and satisfying with the right seasoning.
Ideal Main and Side Dish Pairings
This gratin pairs wonderfully with a variety of main courses. It complements roasted chicken, grilled fish, or pork chops beautifully, offering a fresh and colorful contrast. As a vegetarian main, serve it alongside a quinoa salad or herbed couscous for a light but satisfying meal. For wine pairings, a crisp white wine like Sauvignon Blanc or a light red such as Pinot Noir enhances the flavors without overwhelming the dish.
Tips for Presentation and Serving
Presentation plays a big role in the appeal of this dish. Layering the squash and tomato slices in a spiral or vertical pattern creates a visually striking effect that adds elegance to the table. Garnishing with fresh basil or microgreens right before serving adds a pop of color and freshness. This gratin can be served hot, warm, or even at room temperature, making it a flexible option for buffet-style meals or outdoor gatherings.
Storing and Reheating Leftovers
Leftover gratin stores well in an airtight container in the refrigerator for up to 3–4 days. The flavors actually deepen over time, making it even more delicious the next day. To reheat, place it in a 350°F (175°C) oven for about 10–15 minutes until warmed through and the topping is crisp again. You can also microwave individual portions, though this may soften the crispness of the topping slightly. Avoid freezing the gratin, as the texture of the squash and tomatoes can become watery upon thawing.
Making It Ahead for Meal Prep or Entertaining
This dish is excellent for meal prep or advance cooking before entertaining guests. Assemble the gratin ahead of time and refrigerate it covered for up to 24 hours before baking. When ready to serve, bring it to room temperature for 20 minutes, then bake as directed. This make-ahead flexibility allows you to focus on other dishes or entertaining without sacrificing freshness or flavor.
Adapting the Dish for Different Diets and Preferences
Whether you’re cooking for gluten-sensitive guests or following a low-carb plan, this recipe can be easily adapted. Use gluten-free breadcrumbs to make it gluten-friendly, or eliminate the breadcrumb topping entirely and use crushed nuts or seeds instead for a keto-friendly option. The dish is already vegetarian and can be made vegan with a few simple substitutions. This adaptability makes the gratin a go-to recipe for households with diverse dietary needs.
Conclusion
The Patty Pan Squash and Tomato Gratin is more than just a beautiful and delicious dish—it’s a flexible, wholesome, and nutrient-rich addition to your culinary repertoire. From its vibrant colors and crispy topping to its healthful ingredients and adaptable nature, this gratin is ideal for weeknight dinners, potlucks, or elegant gatherings. With thoughtful variations and serving ideas, it can be tailored to suit almost any occasion or dietary preference, making it a standout choice for any season.
