Tomato, Squash, and Zucchini Gratin

Penny De Los Santos
  • Yield: 6 servings


2 1/2pounds ripe plum tomatoes
2pounds firm zucchini
1pound yellow squash
1teaspoon kosher salt
1tablespoon Italian seasoning
1teaspoon freshly ground black pepper
1/2cup whole-wheat panko
1/4cup grated Parmesan cheese
2tablespoons chopped fresh flat-leaf parsley
2tablespoons olive oil


  1. Preheat the oven to 375˚F. Slice the tomatoes, zucchini, and squash into ¼-inch-thick, uniformly round slices. Place the vegetables on a plate or pan and sprinkle them with salt to remove any excess water. Let them drain for 30 to 45 minutes. Pat them dry with paper towels on both sides to remove excess moisture and salt.

  2. Spray a 9-inch pie pan or ovenproof platter with cooking oil spray. Overlap the tomatoes, zucchini, and the yellow squash slices in a decorative pattern. Sprinkle with the Italian seasoning and pepper. Blend the panko, cheese, and parsley in a small bowl. Sprinkle the topping over the vegetables.
  3. Sprinkle the olive oil on top and bake until golden and crusty, about 20 minutes.


From The Kitchen Diva’s Diabetic Cookbook by Angela Shelf Medearis/Andrews McMeel Publishing

Nutritional Info *per serving

  • Calories 153
  • Fat 7