Manchego Summer Squash Gratin

By S. Danford

Ingredients

• 2 medium zucchini
• 2 medium yellow squash
• 3 T olive oil
• 1 1/4 t kosher salt
• 3/4 t black pepper
• 1 1/2 cups shredded Manchego cheese
• 1 cup panko breadcrumbs

Preparation

Step 1

Preheat oven to 450 and place oven rack about 8 inches from the heat
Using a mandoline or sharp knife, slice the zucchini and the yellow squash thinly on the bias into 1/4 inch thick slices.
Toss with 2 T olive oil, 1 t salt, and 1/2 t pepper
Spread half of the squash mixture in a lightly greased 11 x 7 baking dish.
Sprinkle with 3/4 cup of cheese and top with the remaining half of squash.
Bake until tender, 15-20 minutes.
Meanwhile, stir together the panko and remaining 3/4 cheese, 1 T olive oil, and 1/4 t of each salt and pepper.
Remove the casserole from the oven and sprinkle with the panko mixture.
Return to the oven and bake for 5 minutes.
Increase the temperature to a high broil and broil until the top is golden brown, 3-5 minutes.