Our Veggie Recipe of the Week: Golden Squash, Pepper, and Tomato Gratin

This is a really nice recipe courtesy of Country Living Give it a go and let us know how you get on. 

Ingredients

• 3 tbsp. olive oil
• 1 medium red onion
• 2 clove garlic
• 2 golden squash, yellow squash, or zucchini
• 1 red bell pepper
• ¾ tsp. Kosher salt
• ¼ c. finely chopped fresh basil leaves
• ½ c. grated Parmesan cheese
• 2 tbsp. grated Parmesan cheese
• 1 lb. tomatoes
• ½ c. panko bread crumbs
• 
  

Directions

Preheat oven to 375 degrees F.

In a large skillet, heat 2 tablespoons oil over medium heat. Add onion and garlic and cook 7 minutes, stirring occasionally, until onion is tender.

Add squash and bell pepper, sprinkle with 1/2 teaspoon salt, and cook 7 to 10 minutes, stirring occasionally, until squash is tender. Stir in basil and 2 tablespoons Parmesan.

Spoon mixture into an 11- by 7-inch baking dish. Top with tomato slices and sprinkle with remaining 1/4 teaspoon salt. 

Scatter panko and remaining 1/2 cup Parmesan over the top and drizzle with remaining 1 tablespoon oil. 

Bake 20 minutes, or until topping is crisp and vegetables are piping hot. Serve hot or at room temperature.