Here’s another zucchini recipe to try while you can still get fresh zucchini in the market. It’s super simple and quick to put together and it’s really healthy too. There’s not a lot of flavors in the dish other than the vegetables, so it really needs to be made with fresh, in-season produce to give you the best flavor. I won’t go on another farmer’s market rant since I just did that last week, but I will encourage you again to check out your local farmer’s market.
This gratin would be the perfect side dish for just about anything cooked on the grill. The savory, soft squash and tomatoes are complemented perfectly by the crunchy, cheesy breadcrumbs.
Summer Squash and Tomato Gratin
From: Rats in Teacups
Serves 4
1 c. coarse fresh breadcrumbs, or panko
1/3 c. Parmigiano Reggiano, grated
4 Tbsp olive oil, divided
Kosher salt and black pepper
1 large tomato, sliced
2 medium zucchini or yellow squash, sliced very thin
- Preheat oven to 350. Toss breadcrumbs, cheese, and 2 Tbsp olive oil together in a small bowl. Season to taste with salt and pepper. Set aside.
- Heat 2 Tbsp olive oil in a medium ovenproof skillet over medium-high heat. Add the tomato slices and cook, tossing occasionally, until juices are bubbling, about 4 minutes. Season with salt and pepper.
- Top the tomato with the squash slices and season again with salt and pepper. Top with the breadcrumb mixture.
- Bake until the squash is tender and the breadcrumbs are golden brown, 20-25 minutes. Serve immediately.
