Wednesday, June 4, 2014

Tomato and Summer Squash Gratin

Tomato and Summer Squash Gratin
This recipe serves: 6

2 medium summer squash, cut in half lengthwise and sliced
1/4 cup chopped fresh oregano or parsley
salt to taste
freshly ground black pepper
2 large ripe tomatoes, cored and sliced
1/2 cup plain bread crumbs
1/4 cup freshly grated Parmesan cheese
2 cloves minced garlic
2 teaspoons olive oil

cooking instructions
1. Preheat the oven to 375°F.

2. In a large mixing bowl, toss the summer squash with half of the oregano and season generously with salt and pepper. Transfer the seasoned squash to a large baking dish and cover with the sliced tomatoes.

3. In a small bowl, combine the remaining oregano, bread crumbs, Parmesan cheese, garlic, salt and pepper. Sprinkle the bread crumb mixture over the tomatoes and drizzle with olive oil.
(This can be prepared in advance and stored in the refrigerator for up to 1 day.)

4. Bake until golden brown and bubbly around the edges of the dish, about 45 minutes. Let stand for 5 minutes before serving.

Serving Size: 1/2 cup

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