September Squash and Tomato Gratin
- Ingredients
-
Amount Ingredient 2 cloves garlic, chopped 2 shallots, chopped 1 tablespoon chopped fresh basil, or 1 teaspoon dried 1/2 teaspoon kosher salt, or to taste 1/4 teaspoon freshly ground black pepper, or to taste 2 medium yellow squash, thinly sliced lengthwise 2 medium zucchini, thinly sliced lengthwise 3 medium tomatoes, thinly sliced lengthwise 2 tablespoons fresh grated Parmesan cheese 1/4 cup dry bread crumbs olive oil for drizzling - Preparation
- Preheat oven to 400°. Lightly oil an 8-inch square baking dish. Evenly spread the garlic, shallots and basil in the bottom of the prepared dish. Season with salt and pepper. Angle the yellow squash, zucchini and tomatoes in upright alternating layers (like shingles on a roof), repeating until all the vegetables are used in the casserole. Sprinkle the top with the cheese, then the bread crumbs. Drizzle lightly with olive oil.
Bake for 20 to 25 minutes, until the vegetables are tender. Let stand for 5 minutes before serving.
TIP: Use a serrated knife to slice the vegetables all at one time. Make sure to stack the vegetables tightly so they can be served easily. - Nutritional Information
- One serving contains the following: Calories 95, Total Fat 2g; Cholesterol 2mg; Sodium 266mg; Total Carbohydrates 18g; Protein 6g. Good source of Vitamin A and Vitamin C.
- Yield
- 8 servings
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