Squash and Tomato Gratin Recipe

Squash and Tomato Gratin Recipe

  • 1 cup coarse fresh breadcrumbs
  • 1/3 cup grated Parmesan
  • 4 tablespoons olive oil
  • Kosher salt
  • Freshly ground pepper
  • 1 sliced large tomato
  • 2 thinly sliced large summer squash
  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. 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. Top with 2 thinly sliced large summer squash and breadcrumb mixture. Bake at 350°F until squash is tender and breadcrumbs are golden brown, 20-25 minutes.
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