2 medium summer squash1 lb. tomatoes 6 large fresh basil leaves 1 garlic clove, halved 3 tsp. of extra virgin olive oil salt and pepper, to taste ¼ cup Parmesan cheese

Preheat the oven to 350. Trim the ends of the summer squash. Cut into slices ¼" thick. Cut the tomatoes into ¼" thick slices also. Stack the basil leaves and cut into strips ¼" wide. Set aside. Rub the garlic clove over the bottom of a shallow 10" square glass or ceramic baking dish. Grease with 1 tsp. of the oil. Arrange the summer squash and tomato slices in a single layer in the dish., overlapping them tightly. Season well with salt and pepper. Scatter the basil strips evenly over the top, then drizzle with the remaining 2 tsp. of olive oil. Finally, sprinkle the Parmesan over the top. Bake in the oven for 20 minutes, or until the summer squash is tender.

Serve hot or at room temperature. Serves 4.

From Squash: A Country Garden Cookbook by Regina Schrambling