Squash and Tomato Gratin
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 4 tablespoons olive oil
- kosher salt
- freshly ground pepper
- 1/3 cup grated parmesan
- 1 cup coarse fresh breadcrumbs
- 1 sliced large tomato
- 2 thinly sliced large summer squash
- Carbohydrate 26 g(9%)
- Cholesterol 6 mg(2%)
- Fat 18 g(27%)
- Fiber 3 g(13%)
- Protein 9 g(18%)
- Saturated Fat 4 g(19%)
- Sodium 492 mg(20%)
- Calories 291
Preparation 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. 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. Top with 2 thinly sliced large summer squash and breadcrumb mixture. Bake at 350°F until squash is tender and breadcrumbs are golden brown, 20-25 minutes.
Preparation 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. 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. Top with 2 thinly sliced large summer squash and breadcrumb mixture. Bake at 350°F until squash is tender and breadcrumbs are golden brown, 20-25 minutes.
