Squash and Tomato Gratin

INGREDIENTS:

• 1 cup coarse fresh breadcrumbs (use GF breadcrumbs when needed)

• 1/3 cup grated Parmesan

• 4 tablespoons olive oil

• Kosher salt

• Freshly ground pepper

• 1 sliced large tomato

• 2 thinly sliced large summer squash or zucchini

PREPARATION:

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. Add 1 sliced large tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper.

3. Top with 2 thinly sliced large summer squash and breadcrumb mixture.

4. Bake at 350°F until squash is tender and breadcrumbs are golden brown, 20-25 minutes.