Mexican Squash, Pepper & Tomato Gratin

Mexican Squash, Pepper & Tomato Gratin

A healthy gratin without all of the heaviness!  You’ll love the combo of Mexican squash, peppers, and tomatoes .

mexican squash pepper tomato gratin

Mexican Squash Pepper & Tomato Gratin

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 4 servings


  • Tbsp olive oil
  • 1 medium red onion
  • 2 clove garlic
  • 2 Mexican squash
  • 1 red bell pepper
  • 3/4 tsp kosher salt
  • 1/4 cup finely chopped fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 2 Tbsp grated Parmesan cheese
  • 1 lb tomatoes
  • 1/2 cup Panko Bread Crumbs


  • Preheat oven to 375 degrees F.
  • In a large skillet, heat 2 tablespoons oil over medium heat. Add onion and garlic and cook 7 minutes, stirring occasionally, until onion is tender.
  • Add squash and bell pepper, sprinkle with 1/2 teaspoon salt, and cook 7 to 10 minutes, stirring occasionally, until squash is tender. Stir in basil and 2 tablespoons Parmesan.
  • Spoon mixture into an 11" x 7" baking dish. Top with tomato slices and sprinkle with remaining 1/4 teaspoon salt. Scatter panko and remaining 1/2 cup Parmesan over the top and drizzle with remaining 1 tablespoon oil.
  • Bake 20 minutes, or until topping is crisp and vegetables are piping hot. Serve hot or at room temperature.


Recipe adapted from Country Living.
Order your veggies/See What's in Stock:
Mexican squash
Bell peppers
Sweet Mini Peppers
Cherry Tomatoes
Flavorino Tomatoes
Heirloom Tomatoes
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