Summer Squash, Pepper, and Tomato Gratin
Wonderfully colorful side dish that really highlights your summer vegetables. We sometimes eat this as an entree, with a salad and bread on the side.
Olive oil
1/4 c. finely chopped red, or other mild, onion
1 clove garlic, minced or pressed
2 small-medium summer squash or zucchini, sliced 1/4” thick
1 red, yellow, orange bell, or banana pepper, cut into 1” pieces
Salt and pepper
1/4 c. snipped fresh basil
2 Tbsp. + 1/2 c. parmesan cheese
3/4-1 lb. tomatoes, sliced 1/4” thick
1/2 c. panko/bread crumbs
Preheat oven to 350.
In a skillet over medium heat, saute the onion and garlic in 1 Tbsp. olive oil, until soft and aromatic, 1-3 minutes.
Add summer squash and pepper, season with salt and pepper, and cook another 3-5 minutes, or until the squash is just firm-tender. Stir in basil and 2 Tbsp. parmesan.
Scoop the squash mixture into a greased 9” baking dish. Top with the tomato slices and season with salt and pepper. Combine the panko with remaining parmesan and sprinkle over the tomatoes. Drizzle evenly with about 1 Tbsp. olive oil.
Bake for 15-20 minutes, until the topping is crisp and vegetables are hot.
Recipe created or adapted by Liz Talley, Urban Graze
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