I had a summer squash gratin a few weeks ago that was delicious, but it was hard to taste the squash amidst all the cream and butter. This is a simple and healthy recipe with just a few ingredients — mostly squash.
Preheat the oven to 350.
Cut the ends off 1 lb. or more of summer squash. Slice in rounds or half rounds about 1/4″ thick. Place in a bowl, sprinkle with salt and let sit five minutes, then drizzle with 1/4 C. olive oil.
Mince 1 clove of garlic and toss with the squash (optional). Place in a 9 x 12 inch baking dish or similar size oven-sturdy pan.
Slice 1 large or 2 small tomatoes thickly. Arrange on top of the squash.
In a small bowl, combine 1/3 C. breadcrumbs with salt, pepper, and 1/3 C. grated parmesan. Sprinkle the mix over the top of the tomatoes.
Cover the dish with foil and bake for 30 minutes, then remove the foil and bake another 5 minutes or until the top is nicely browned.