Squash and Tomato Gratin

Easy and so very, very delicious...Serves 4.  From Bon Appetit...

INGREDIENTS

• 1/3 cup grated Parmesan
• 4 Tbsp. olive oil, divided
• Kosher salt and freshly ground black pepper
• 1 large tomato, sliced
• 2 large summer squash, thinly sliced
• 1 cup coarse fresh breadcrumbs

• Toss breadcrumbs with Parmesan and 2 Tbsp. oil; season with salt and pepper. Heat remaining 2 Tbsp. oil in a medium ovenproof skillet over medium-high heat. Add tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper. Top with squash and breadcrumb mixture. Bake at 350° until squash is tender and breadcrumbs are golden brown, 20–25 minutes.
  
  
  

KEYWORDS

Breadcrumbs Recipes, Parmesan Recipes, Squash Recipes, Summer Food, Tomato Recipes, Vegetarian Recipes

RECIPE BY Chris Morocco
PHOTOGRAPH BY Marcus Nilsson

NUTRITIONAL INFORMATION

• Calories (kcal) 290
• Fat (g) 19
• Saturated Fat (g) 4.5
• Cholesterol (mg) 10
• Carbohydrates (g) 21
• Dietary Fiber (g) 2
• Total Sugars (g) 3
• Protein (g) 8
• Sodium (mg) 480