[Vanessa, our new San Francisco editor, premiers with a delicious end-of-summer recipe... Welcome, Vanessa!]
Every season there’s that moment when seasonality wears thin—when you’re done with a particular variety of produce before it’s done with you. About this time in September it usually happens to me with tomatoes and summer squash. When it does, I throw together this simple little casserole and fall in love all over again. Measurements are approximate.
Tomato and Squash Gratin
5 to 6 yellow squash, sliced thin lengthwise
3 to 4 large tomatoes, sliced thin
1/3 to 1/2 cup olive oil
15 to 20 whole basil leaves
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
Salt & pepper to taste
Preheat oven to 400° F.
Place one layer of sliced squash in the bottom of a 9 x 13 inch baking dish. Top with a layer of sliced tomatoes. Season with salt and pepper and a few basil leaves. Generously drizzle olive oil over all and sprinkle a little Parmesan cheese on top. Repeat in the same order until you run out of vegetables. Top layer should be tomatoes.
Add a final toss of Parmesan and a generous coating of breadcrumbs and more olive oil. Bake until everything is soft, bubbly and brown on top (about 30-40 minutes) Serve as a side dish with whatever you’re grilling or with a bean salad or pasta dish for a complete meal.