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Squash and Tomato Gratin Recipe

   
 

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     Squash and Tomato Gratin

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

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
 

Instructions
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.
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


Originally Submitted
11/16/2013





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