Squash and Tomato Gratin

INGREDIENTS:

  • 1 cup coarse fresh breadcrumbs (use GF breadcrumbs when needed)

  • 1/3 cup grated Parmesan

  • 4 tablespoons olive oil

  • Kosher salt

  • Freshly ground pepper

  • 1 sliced large tomato

  • 2 thinly sliced large summer squash

PREPARATION:

  1. Toss 1 cup coarse fresh breadcrumbs with 1/3 cup grated Parmesan and 2 tablespoons olive oil; season with kosher salt and freshly ground pepper.

  2. Heat 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat. Add 1 sliced large tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper.

  3. Top with 2 thinly sliced large summer squash and breadcrumb mixture.

  4. Bake at 350Β°F until squash is tender and breadcrumbs are golden brown, 20-25 minutes.