Recipe
Golden Squash, Pepper, and Tomato Gratin
Ingredients
3 tablespoons olive oil
1 medium red onion, finely chopped
2 garlic cloves, thinly sliced
2 golden squash, yellow squash, or zucchini, cut into 1/4-inch-thick rounds
1 red bell pepper, cut into 1-inch squares
3/4 teaspoon coarse (kosher) salt
1/4 cup fresh basil leaves, finely chopped
1/2 cup plus 2 tablespoons grated Parmesan cheese
1 pound tomatoes, cored and thickly sliced
1/2 cup panko bread crumbs
Directions
Serves 4
- Preheat the oven to 375°F.
- In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the onion and garlic and cook for 7 minutes, stirring occasionally, until the onion is tender.
- Add the squash and bell pepper, sprinkle with 1 /2 teaspoon of the salt, and cook for 7 to 10 minutes, stirring occasionally, until the squash is tender. Stir in the basil and 2 tablespoons of the Parmesan.
- Spoon the mixture into a 9 x 9-inch baking dish. Top with the tomato slices and sprinkle with the remaining 1 /4 teaspoon salt. Scatter the panko and the remaining 1 /2 cup Parmesan over the top and drizzle with the remaining 1 tablespoon oil. Bake for 20 minutes, or until the topping is crisp and the vegetables are piping hot. Serve hot or at room temperature.