So maybe I was a little too hasty jumping into fall with all those pumpkin recipes. As much as I’ve been wishing for it, Autumn just isn’t happening here in San Diego. In fact, the temperatures seem to be rising! So, I’m (grudgingly) taking a step backwards and accepting the fact that summer will here for a while longer.
And really, this is a good summer to fall transition recipe. It uses up the last of the summer’s zucchini and tomatoes, but it’s a warm dish, so those of you who are experiencing cooler temperatures can cozy up to your oven for this one. I actually prefer to eat this zucchini gratin cold, or at room temperature, so I turned my oven on this morning before the afternoon sun had a chance to make me change my mind!
When I think of a gratin, I think of something rich and creamy and cheesy. But this one has no butter, no cream, no buttered crumbs, and really, very little cheese. It’s not even unhealthy! Well, it may not be what I think of as a true gratin, but it’s delicious and wonderful and healthy and I know you’re gonna love it!
I got the recipe from my grandmother and really have no idea where it came from. It’s not an old recipe because the star ingredient is Tabasco jalapeno sauce, and that ingredient hasn’t always been around. But regardless of where it came from, or when, it’s been a family favorite for years, and it’s going to stay in my book of family recipes.
Just one word about Tabasco, before I continue with the recipe. A few of you might have read that and thought, “uh, what?” But the Tabasco jalapeno flavor goes perfectly with the olive oil, garlic and basil. I’m not sure what it is about the flavor combination, but the results are fantastic! I would even use it as a salad dressing. And the green pepper sauce is much milder than the red stuff, so don’t worry about heat. If you have to buy a bottle just for this recipe, don’t worry! It’s great sprinkled on all kinds of things. If nothing else, try it in your next quesadilla. Yum!
The best thing about this gratin is that it’s really easy. You just chop a few vegetables, toss everything together and throw it in the oven. You don’t have to worry about perfect slices, you don’t have to arrange anything in a pattern and there is no layering involved. Just chop, toss and go! The second best thing about this recipe is the way your house smells while it’s in the oven. For such a simple dish, it packs a powerful olfactory punch! I know because the smell of it is killing me as I write this!
Zucchini and Tomato Gratin
2 large zucchini, cut into 1/2″ slices
1 medium yellow squash, cut into 1/2″ slices
3 small tomatoes, cut into wedges*
1 garlic clove, crushed
3 tablespoons extra virgin olive oil
2 tablespoons Tabasco green pepper sauce**
1 tablespoon fresh chopped basil***
1 t. salt
1/4 – 1/2 cup fresh grated parmesan
1. Preheat oven to 425 degrees
2. In a large bowl, toss together all ingredients except the parmesan cheese.
3. Pour zucchini mixture into a medium sized casserole dish, top with grated parmesan cheese
4. Bake, uncovered, in the preheated 425 degree oven for 30 minutes, or until zucchini is tender.
5. Serve warm, at room temperature, or cold.
Recipe Notes: *Use whatever type of tomatoes you would like. Even large cherry tomatoes, halved, would be great in this dish (You would probably use 8-10). **It is important that you use the green Tabasco sauce rather than the other kinds, it adds a wonderful flavor! ***You may substitute 1 teaspoon dried basil for the fresh if necessary.
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Looks interesting! Might have to try that…I am sure its much cooler here than there though. I am going to be making soup this weekend.
1:41 pm Sep 26th, 2008Yum! This looks awesome – akin to Ratatouille! Plus I’m always wondering what to do with Zucchini besides the usual…Tabasco Sauce is a good idea!
1:46 pm Sep 26th, 2008Sounds fabulous. I absolutely love that green Tabasco sauce.
2:07 pm Sep 26th, 2008Alyce: Soup sound good! I’ll be checking your blog for it!
2:16 pm Sep 26th, 2008Adrian: Thanks! Yes, it’s always nice to have new zucchini recipes.
Kalyn: Isn’t it good? My dad puts the red tabasco on everything but I prefer the jalapeno. Has a great flavor!
Looks delicious – a perfect way to use up those summer veggies.
4:37 pm Sep 26th, 2008Nicole- Your gratin looks easy and delicious. And perfect for this season of transition. I love squash of all kinds. With Tabasco? Inspired!
5:37 pm Sep 26th, 2008NIcole – That’s a great meld of summer favorites! As you said, easy, tasty and smells great.
7:03 pm Sep 26th, 2008My Mom has a very similar recipe, but she sautes onions and garlic in it. She also warms it in a crockpot with monterey jack cheese on top. Her coworkers special request it for their potlucks. It looks yummy Nicole! (quick note, of course my Mom only uses squash from her garden).
11:17 pm Sep 26th, 2008I love the sound of this recipe… I hope I find some great veggies at the market tomorrow so I can give this a try!
9:40 am Sep 27th, 2008I’ve made a variation of that for years and years but always wanted an ingredient to ‘zing’ it up abit- I think the green tabasco will be the flavour I’ve been looking for! Thanx, Nicole!
10:15 am Sep 28th, 2008Hey Nicole,
I hope you are all settled in your new home. This dish looks really pleasing. Perfect fall dish. I’m going to make is soon and will let you know.
12:45 pm Sep 28th, 2008Autumn isn’t happening here in Rhode Island, either — the temperature is over 70 today, so it definitely feels like zucchini and tomato time.
1:13 pm Sep 28th, 2008sounds tasty and healthy, too!
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4:59 pm Jan 8th, 2009I’ve made this twice in the last week, and I can’t get enough!! I had to use the red Tabasco because it’s all that I had on hand, but I definitely plan on trying it out with the green kind. I have a feeling that I’ll be making this many more times throughout the summer.
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