A crunchy, cheesy topping gives this tomato and squash gratin big flavor and texture.
Recipe information
Yield
4 Servings
Ingredients
1
/3 cup grated Parmesan
4
Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
1
large tomato, sliced
2
large summer squash, thinly sliced
1
cup coarse fresh breadcrumbs
Need to make a substitution?
Preparation
Toss breadcrumbs with Parmesan and 2 Tbsp. oil; season with salt and pepper. Heat remaining 2 Tbsp. oil in a medium ovenproof skillet over medium-high heat. Add tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper. Top with squash and breadcrumb mixture. Bake at 350° until squash is tender and breadcrumbs are golden brown, 20–25 minutes.
Nutrition Per Serving
Calories (kcal) 290
Fat (g) 19
Saturated Fat (g) 4.5
Cholesterol (mg) 10
Carbohydrates (g) 21
Dietary Fiber (g) 2
Total Sugars (g) 3
Protein (g) 8
Sodium (mg) 480