Posted in Side Dish

Side Dish ‘n’ Saturdays: Baked Squash with Pesto Gratin

Baked Squash with Pesto Gratin

Serves 4


2 cups yellow summer squash, sliced into 1/4 inch thick slices
2 cups zucchini, sliced into 1/4 inch thick slices
1 cup tomato, sliced into 1/4 inch thick slices
1/3 cup prepared basil pesto
1 cup shredded Gruyere cheese
1 teaspoon salt
1 teaspoon pepper

Prep Day: Preheat oven to 375 degrees. Grease 8×8 baking dish with a little of the pesto. Layer tomatoes, zucchini and squash in pan, slightly overlapping and brushing with pesto in between layers. Sprinkle with salt and pepper. Top with shredded Gruyere cheese. Bake for 45 minutes until bubbly and cheese is melted.

Allow to cool. Cover, label and freeze.

Serve Day: Thaw. Preheat oven to 350 degrees. Reheat for 30 minutes.



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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