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[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
Serves 4-6

5-6 summer squash, sliced thin lengthwise
3-4 large heirloom or large, red tomatoes, sliced thin
1/3-1/2 cup olive oil
15-20 whole basil leaves
1/2 cup grated Parmesan cheese
Breadcrumbs
Salt & pepper to taste