Colorful Squash and Tomato Gratin
Yield 6 Servings
2 garlic cloves, chopped
2 shallots, chopped
1 tablespoon chopped fresh Florida 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 Florida yellow squash, thinly sliced lengthwise
2 medium Florida zucchini, thinly sliced lengthwise
3 medium Florida tomatoes, thinly sliced lengthwise
2 tablespoons fresh grated Parmesan cheese
1/4 cup dry bread crumbs
Olive oil for drizzling
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.