Squash and Tomato Gratin

Servings: 4


1 cup coarsely ground fresh breadcrumbs

1/3 cup grated Parmesan

2 tablespoons olive oil

Salt and pepper

Squash-Tomato Mixture

1 Tbs. olive oil

1 small onion, chopped

2 cloves garlic, minced

1 teaspoon chopped fresh thyme

2 medium tomatoes, roughly chopped

1 bag Farm to Freezer Summer Squash, defrosted and drained well

Salt and pepper, to taste

  1. Pre-heat oven to 350°F
  2. Prepare topping – mix together breadcrumbs, grated parmesan, olive oil, season with salt and pepper. Set aside.
  3. Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium heat. Add onions and sauté, stirring frequently, until translucent, about 5 minutes. Add the garlic and thyme, saute until fragrant, about 1 minute.
  4. Add rough chopped tomato, raise heat slightly and cook until juices are bubbling, about 5-7 minutes.
  5. Add drained squash to pan, season with salt and pepper, and cook another 2-3 minutes.
  6. Top with breadcrumb and parmesan topping mixture. Bake at 350°F until breadcrumbs are golden brown, 20-25 minutes.

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