Zucchini, Summer Squash, Tomato Gratin
In my last CSA veg pick up I received a pile of zucchini and summer squash and a beautifully ripe giant tomato. These are exactly what I need to make my take on a gratin from Jacques Pepin’s lovely cookbook Essential Pepin.
2 Summer Squash
1 large ripe tomato
1 tbs olive oil
Salt & Pepper
½ cup Panko breadcrumbs
2 tbs freshly grated Parmesan cheese
1 tbs chopped fresh oregano
2 tbs extra virgin olive oil
½ tsp salt
½ tsp freshly ground black pepper
Preheat the oven to 400 degrees.
Trim the ends off the zucchini and summer squash the cut into ½” slices. Cut large tomato in half pole to pole the cut into ½” slices, drizzle all slices with 1 tbs olive oil, sprinkle with salt and pepper and then arrange alternating slices of the zucchini, summer squash and tomato in a 9x9 inch gratin dish.
For the topping combine the Panko, cheese, oregano, olive oil salt, and pepper in a small bowl, mix to combine. Pour the Panko mixture on top of the zucchini, squash tomato slices topping. Place in oven and bake for 35 minutes t0 45 minutes, or until the vegetables are tender and moist and the top is nicely brown.
This is so good. I love the simplicity. You would think that the veg would be mush after all that cooking time but they come out tender and flavorful and the Panko topping with that bit of cheese is perfection. And the best part for me is plenty of leftovers.