Squash And Tomato Gratin
Serves: 4
Amos O'Hara
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
48
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Grated Parmesan4 tbsps
Olive OilDirections:
1
Toss 1 cup coarse fresh breadcrumbs with 1/3 cup grated Parmesan and 2 tablespoons olive oil; season with kosher salt and freshly ground pepper
2
Heat 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat
3
Add 1 sliced large tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper
4
Top with 2 thinly sliced large summer squash and breadcrumb mixture
5
Bake at 350°F until squash is tender and breadcrumbs are golden brown, 20-25 minutes
6
Toss 1 cup coarse fresh breadcrumbs with 1/3 cup grated Parmesan and 2 tablespoons olive oil; season with kosher salt and freshly ground pepper
7
Heat 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat
8
Add 1 sliced large tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper
9
Top with 2 thinly sliced large summer squash and breadcrumb mixture
10
Bake at 350°F until squash is tender and breadcrumbs are golden brown, 20-25 minutes