Zucchini & Corn Gratin

Because we have a bumper crop of corn and zucchini this year in the Garden State (NJ), I have been using local produce every chance I get.

Our season is so short in NJ, that we make the best of the beautiful bounty while it lasts.

Everyone went crazy for this recipe on my instagram stories, so I figured I would write it out properly here on the blog.

It's really just about layering vegetables with gorgeous breadcrumbs and grated Parmesan cheese to make a "gratin".

I used a 12" cast iron skillet, however, feel free to use a glass casserole dish or metal baking tray. It all works.

The main ingredients are:

2-3 large zucchini (I mixed 3 varieties of green and yellow squash), sliced
1 pint of cherry tomatoes (halved)
2 ears of fresh corn, cut off the cobs
2 yellow onions, sliced
fresh basil leaves
breadcrumbs (I use Cento seasoned PANKO crumbs)
grated Parmesan cheese
olive oil
kosher salt & pepper

Preheat oven to 425F.

Coat the skillet with olive oil.

Start layering in this order:

Onion slices.
Zucchini slices.
LOTS of kosher salt.
Tomato halves.
Bread crumbs.
Parmesan cheese.
Black pepper.
Basil leaves.

REPEAT the layers.

Last step: drizzle the casserole with olive oil and bake for 30-40 minutes until golden and bubbling.

I love this warm or cold out of the fridge.

It's just perfect!


Great idea. I have been trying to come up with stuff to do with the summer staples at a furious pace. Do what we can with it while it lasts. I’m glad to see new ideas so the hubs doesn’t get tired of all the corn, tomatoes, and zucchini.