Summer Squash & Zucchini Gratin
Ingredients
For Gratin
- 1 tbsp olive oil + more for drizzling
- 1 cup finely-chopped bread
- 1 zucchini
- 1 pattypan summer squash
- 1 clove garlic, finely chopped
- juice of ½ lemon
- curry powder for dusting
- salt for seasoning
- ½ cup fontina cheese, grated
- few fresh basil leaves, torn
For Tomato Salad
- 1 large tomato, thinly sliced
- handful of cherry tomatoes, halved
- olive oil for drizzling
- salt to taste
- juice of ½ lemon
- few leaves of fresh basil
How-to
How-to
- Preheat oven to 400º
- Add 1 tbsp olive oil to a sauté pan over medium heat and toast the chopped bread until browned
- Cut zucchini horizontally and the pattypan in half across the width
- Spoon out seeds. Set them cut-side-up in a baking pan
- Sprinkle ½ the garlic and juice of ½ a lemon atop the squash. Dust with curry powder
- Season with salt to taste
- Mix bread in a bowl with other half of chopped garlic, torn basil, salt & grated cheese. Put mixture right on top of the sliced squash
- Bake for 10 minutes or until the topping is golden brown and the squash is tender
Tomato Salad
- Lay tomato slices down on plate
- Toss cherry tomatoes with salt, olive oil, and juice of ½ lemon
- Arrange baked squash on the tomatoes
- Place cherry tomato salad on top and serve