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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Squash and Tomato Gratin

(Photo Below)
Amount Ingredient
  olive oil
2 cloves garlic, chopped
2 shallots, chopped
1 tablespoon fresh basil, chopped
  salt to taste
  pepper to taste
2 yellow squash, thinly sliced
2 zucchini, thinly sliced
3 tomatoes, thinly sliced
2 tablespoons grated Parmesan cheese
1/4 cup dry bread crumbs

Preheat oven to 400 degrees F. Lightly oil an 8-inch square baking dish. Evenly spread the garlic, shallots and basil in the bottom of the prepared dish. Season with salt and pepper. Angle the yellow squash, zucchini and tomatoes in upright alternating layers (like shingles on a roof), repeating until all the vegetables are used in the casserole. Sprinkle the top with the cheese, then the bread crumbs. Drizzle lightly with olive oil. Bake for 25 minutes, until the vegetables are tender. Let stand for 5 minutes before serving.

6 servings

Nutritional Value Per Serving
Calories 164, Calories From Fat 96, Total Fat 11g, Saturated Fat 2g, Cholesterol 2mg, Total Carbohydrate 14g, Protein 4g, Omega 3 Fatty Acid 0.13

Look for "Fresh from Florida" ingredients at your grocery store.

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