Provençal Tomato and Squash Gratin Recipe (2024)

By Martha Rose Shulman

Provençal Tomato and Squash Gratin Recipe (1)

Total Time
1 hour 45 minutes
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Some of the tomatoes in this gratin are cooked down to a savory sauce, while the rest are sliced and used to decorate the top.

Featured in: Cooking With Summer Tomatoes

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Yield:6 servings

  • 2pounds tomatoes
  • 2tablespoons extra virgin olive oil
  • 2large garlic cloves, minced
  • ½medium or 1 small onion
  • ½pound summer squash (1 good-size zucchini, for example), cut in ½-inch dice
  • Salt and freshly ground pepper to taste
  • 2teaspoons fresh thyme leaves, or 1 teaspoon crumbled dried thyme
  • 1cup cooked rice, farro or barley
  • 3eggs
  • 2ounces Gruyère cheese, grated (½ cup)
  • 1 to 2tablespoons slivered or chopped fresh basil leaves

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

192 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 9 grams protein; 608 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Provençal Tomato and Squash Gratin Recipe (2)


  1. Step


    Peel and seed half the tomatoes, and chop fine. Slice the rest and set aside. Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish.

  2. Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring often, until it is translucent, about 5 minutes. Add the garlic, stir together for about 30 seconds, until it begins to smell fragrant, and stir in the squash. Cook, stirring often, until the squash is translucent, about 5 minutes. Add the chopped tomatoes and the thyme, season with salt and pepper, raise the heat slightly and cook, stirring often, until the tomatoes have cooked down and smell fragrant, 10 to 15 minutes. Stir in the rice or other grains and remove from the heat.

  3. Step


    Beat the eggs in a large bowl. Stir in the cooked vegetables, salt and pepper to taste, and the cheese and combine well. Scrape into the gratin dish.

  4. Step


    Slice the remaining tomatoes and cover the top of the gratin in one layer. Drizzle on the remaining tablespoon of olive oil. Bake 45 minutes, or until the top is browned and the gratin is sizzling. Remove from the heat and allow to sit for at least 10 minutes before serving. Sprinkle the basil over the top. Serve hot, warm or at room temperature.


  • Advance preparation: The vegetables can be cooked through Step 2 several hours before you assemble the gratin. They can be held in the pan on top of the stove or refrigerated overnight. The finished gratin keeps well for 3 or 4 days.



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Cooking Notes


Really delicious dish!! Not at all bland. I added additional garlic; used herbs de provence instead of plain dried thyme. I also cheated a bit by using a 14 ox. can of diced tomatoes in the filling. Truly could not taste the difference and who needs to be peeling/seeding tomatoes in the heat?? I assembled the entire casserole 24 hours in advance and then baked before serving. A tasty filling dish. Will definitely make again.


Concerned about the previous commenter's "bland" statement, I was liberal with olive oil, garlic, salt, pepper, basil and thyme. Super tasty, no blandness at all. So pleased--just might double the recipe next time. I'd say it more serves 4 people than 6.

Claudia Baldeon

I wouldn't recommend leaving a whole pound of tomatoes for the top, it was too much for me and I would have preferred using more of them when mixed with the vegetables.
Next time I'll calculate exactly how much of the tomatoes I'll need to cover the dish and will peel and seed the rest.


Absolutely delicious! Not bland at all! Sings summer squash, tomatoes, and summer vegetable garden. I used brown rice cooked well until very soft, and just a little cheese. The key might be using delicious local farmer's products (find the farmer that has the best squashes and tomatoes-not all are equal), as far as flavor. I could barely stop myself from eating the whole thing!


This was wonderful. Insteado of rice I used spaghetti squash. Delicious meatless grain free dish.


This was delicious and a great concept for all summer long! I used some fresh corn off the cob along with a smaller amount of the rice and it was a great addition. I would do all corn next time and add some fresh chopped Italian parsley along with the thyme. Additional grated cheese is great too. I will keep making this with seasonal vegetables this summer.


Seemed a little bland. Needs more herbs and I'll put some green chilis in next time. Maybe put the basil in just before baking. Only took 35 Min. to bake. It made a beautiful photo of the end result. Dishes rarely end up as beautiful as the NYT food stagers.


I didn't peel or seed the tomatoes, just chopped them fine and squeezed out the liquid before adding them to the pan. I added a few sun dried tomatoes, some chili flakes, and some Italian seasoning in addition to generous salt and pepper. The basil at the end makes the dish-- I'll use more next time! Delicious and easy.

C.E. Wall

Dang, this was good! Simple and easily adaptable to additional spices and herbs, per your pleasure (green chilis, for example, as Fred suggests in other note).


This recipe took a long time, what with all the chopping and sauteeing, but it was worth the effort! Based on some of the suggestions here, we added a few tomatillos and shish*to peppers to the veggie mix to punch it up, and skipped the basil...and it was amazing!! We gobbled the final result.


Made it using left over lemon risotto as the grain component. Fantastic.


I like this concept more as a frittata with potatoes not rice or grains. Th sodium of the potatoes plays off the other ingredients better, I think.


I did the same Laura. I really like the flavor of basil over thyme and I think I won't even bother with Thyme when I do this again. I have made similar squash,tomato casarole dishes and froze them for future use quite successfully. I think this is a candidate for freezing too. Loved it, good veggie dish for a change.


Skipped rice or grains and used just one egg. Held together beautifully. Perfection!


This is fantastic. I've made it many times with heirloom tomatoes and tomatoes from the farmer's market. Based on a comment that it was bland I amplified garlic, onions, thyme and other flavorings. For the top I like to cut the tomatoes into little wedges and arrange them like flowers with cherry tomatoes cut in half as the center. With red, yellow and orange heirlooms it looks and tastes great.


Delicious dish. I added some fresh minced rosemary from my garden that happened to be hanging around in addition to the other spices. I increased the amount of squash a little and used a medium zucchini and a medium small yellow summer squash. Tomatoes were from my garden and very good. The cheese was just right for us. I would say this is a 4 serving dish—at my house we’d have to double the recipe to feed 6 adults.


I doubled the recipe for a crowd and could have tripled it! Was a big hit. Only change I made was to add basil with the thyme and I dotted some pesto on the top before baking. I’m wondering if this could be frozen?


I added one seeded minced habanero. Not bland at all!


3O min 190C. Slightly more than 1cup cooked rice.


We made this in our cast-iron fry pan, simply mixed it all in the pan and slid it in the oven for 40 minutes. Delicious! Lovely Friday night dish. (Herbes de provence were perfect, thanks for the suggestion.)


We used farmer’s market late-summer produce and enjoyed this. It’s somewhere between a gratin and a crustless quiche but the farro (our chosen grain) adds a nice chewy texture. (We undercooked it slightly to keep some bite.) We added a bit of Parmesan on top and subbed Greek oregano for the thyme but otherwise made as directed. Didn’t find it bland at all. Can only imagine that those who did under-seasoned it or used bland, watery tomatoes.


This recipe has delighted my guests at multiple dinner parties. Cooks' notes taught me to use canned tomatoes for the filling, double herbs & garlic, sub 1 cup fresh corn kernels for the rice, and double the cheese. To deal w/blandness I add 1 tsp red chilli flakes: works like a charm! Top the gratin with additional finely grated Parmesan. Final touch: arrange tomatoe slices and scallion slivers to create a flower garden. Result: delicious vegetarian main dish that is a visual show-stopper.


Curious how Martha Rose Shulman suggests preparing the onion? I diced it and it worked fine.

Frank P

I was very disappointed with this recipe. It lacked flavor and the texture was too solid. I think three eggs were too much. I don’t think I would try to make this again....even with changes. I was embarrassed to serve it


Fine, but definitely not worth the ridiculous amount of work. Why peel, deseed, and chop fresh tomatoes only to then cook them on the stove, then roast them in the oven for 45 minutes? Gummy texture and the addition of rice and zucchini provided nothing but blandness.


Very good. Used quite a bit more cheese than called for, including some fontina I needed to use up, and I think my zucchini was more like a full pound than a half. Also at least tripled the garlic, but who doesn't? I'll be making this one again!


Topped with potatoes instead of grains and it was delicious. Upped all the spices a bit but otherwise fairly stuck to the recipe and it was excellent. Just don’t be afraid to add what you need spice wise.


This is my favorite recipe to use up my prodigous amounts of summer squash (I doubled the squash to a full pound because, hey, I have 20 zucchini plants). It was so delicious and the presentation is beautiful as well.


I wanted to love this but found it kind of meh and too eggy for my taste. There are better tomato recipes out there to use my abundance of backyard heirlooms IMHO.


My family devoured this meal! Sadly, this means no leftovers for lunch tomorrow... I used a little extra garlic; used fresh thyme from our garden, but could have also used dried or even herbes de Provence. I did NOT peel and seed the tomatoes -- I have young kids, and who has time for that? -- and it turned out just fine. I think you can definitely skip this time-consuming step. I will definitely be making this again.

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Provençal Tomato and Squash Gratin Recipe (2024)


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