Summer Squash, Tomato and Basil Gratin
- 2 medium summer squash
- 1lb tomatoes
- 6 large fresh basil leaves
- 1 garlic clove, halved
- 3 teaspoons of extra virgin olive oil
- salt and pepper to taste
- 1/4 cup Parmesan cheese
Preheat the oven to 350 F.
Trim the ends of the summer squash. Cut into slices 1/4 inch thick.
Cut the tomatoes into 1/4 inch thick slices also.
Stack the basil leaves and cut into strips 1/4 inch wide. Set aside.
Rub the garlic clove over the bottom of a shallow 10-inch-square
glass or ceramic baking dish. Grease with 1 teaspoon
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 teaspoons 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,
Collins)
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