Zucchini & Yellow Squash Sun-Dried Tomato Gratin

One of my favorite parts of summertime is harvesting the vegetables from our garden, and zucchini along with several varieties of squash are always among our most reliable crops. We grow Black Beauty zucchini, straightneck squash, patty pan, and more, and this gratin is one of my favorite ways to showcase them. It brings together tender zucchini and yellow squash with sun‑dried tomatoes, cream, Parmesan, and buttery breadcrumbs to create a tangy, rich side dish that highlights the vegetables without overwhelming them. It’s easy, delicious, and beautifully golden every time.

Preheat the oven to 375°F. Cut the zucchini and yellow squash into 1/2‑inch‑thick rounds. Pat 1/4 cup of sun‑dried tomatoes dry with a paper towel, then chop and set aside.

Add a tablespoon of olive oil to a large skillet over medium‑high heat. Season the zucchini and squash lightly with salt, then brown the slices in batches so they don’t crowd the pan. Transfer them to a plate as they finish; they should remain firm after browning. The goal is to draw out a bit of moisture and build flavor without fully cooking them.

Arrange the zucchini and squash in a 9×9 baking dish, creating even layers to ensure they cook evenly.

Sprinkle the sun‑dried tomatoes evenly over the zucchini and squash, letting them fall into the spaces between the slices for balanced flavor throughout the dish.

Pour 1/3 cup of heavy cream over the zucchini and sun‑dried tomatoes, creating a light, rich sauce that settles into the layers as it bakes.

In a medium bowl, combine 4 tablespoons of melted butter with 1/2 cup of panko breadcrumbs.

Sprinkle with 1/2 cup of grated Parmesan cheese and cracked pepper to taste.

Lastly, top with the buttery breadcrumbs. Bake for 20–25 minutes, or until the gratin is golden and bubbling, rotating the dish halfway through for even browning.

Allow the gratin to cool for 10–15 minutes so the layers can settle and the sauce can thicken slightly before serving.

Enjoy!

Check out some of our other fresh-from-the-garden recipes:

• Roasted Delicata Squash & Persian Cucumber Salad
• Roasted Summer Squash with Parmesan & Breadcrumbs
• Patty Pan Squash Pizza Bowls
• Stuffed Giant Patty Pan Squash
• Fall Butternut Squash & Spinach Orzo
• Roasted Chayote Squash & Red Onions
• Tomato Cucumber & Grilled Squash Salad
• Cod Summer Squash & Orzo with Lemon Butter Sauce
• Chicken & Summer Squash Savory Rustic Tart
• Butternut Squash Pie