Golden Squash, Pepper, and Tomato Gratin

By kylaroy7

Fresh summer vegetables, fragrant basil, and savory Parmesan come together beautifully in this brilliant but unbelievably casserole dish.

From: The Beekman 1802 Heirloom Vegetable Cookbook © 2011 by Brent Ridge, Sandy Gluck, Josh Kilmer-Purcell Buy the book

Ingredients

• 3 tablespoon(s) olive oil
• 1 medium red onion, finely chopped
• 2 clove(s) garlic
• 2 golden squash, yellow squash, or zucchini, cut into 1/4-inch-thick rounds
• 1 red bell pepper, cut into 1-inch squares
• 3/4 teaspoon(s) kosher salt
• 1/4 cup(s) finely chopped fresh basil leaves
• 1/2 cup(s) grated Parmesan cheese
• 2 tablespoon(s) grated Parmesan cheese
• 1 pound(s) tomatoes, cored and thickly sliced
• 1/2 cup(s) panko bread crumbs

Details

Servings 4
Preparation time 15mins
Cooking time 45mins
Adapted from countryliving.com

Preparation

Step 1

Preheat oven to 375 degrees F.

In a large skillet, heat 2 tablespoons oil over medium heat. Add onion and garlic and cook 7 minutes, stirring occasionally, until onion is tender.

Add squash and bell pepper, sprinkle with 1/2 teaspoon salt, and cook 7 to 10 minutes, stirring occasionally, until squash is tender. Stir in basil and 2 tablespoons Parmesan.

Spoon mixture into an 11- by 7-inch baking dish. Top with tomato slices and sprinkle with remaining 1/4 teaspoon salt. Scatter panko and remaining 1/2 cup Parmesan over the top and drizzle with remaining 1 tablespoon oil. Bake 20 minutes, or until topping is crisp and vegetables are piping hot. Serve hot or at room temperature.