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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#side #entree