Tomato & Zucchini Gratin

This tomato & zucchini gratin is a beautiful side dish that's easy to make and is a perfect way to showcase end of summer produce!

There's a chill in the air here in Chicago and I'm so excited about it. This is one of my favorite times of year-- especially in the Midwest. The days are sunny and less humid, but the evenings are getting cool and crisp... Fall is almost here, but not quite yet. It's Indian summer, if you will.

And while I love the arrival of fall and everything that comes with it: crunchy leaves, sweaters and boots, pumpkin everything (I know, basic much?), this weather does signal the end of the summer produce I have gotten so used to eating and cooking with. And while I love some squash, I'm going to miss the berries, tomatoes, and watermelon of summertime. So, let's savor it a little longer, shall we?

This gratin is a wonderful way to highlight fresh farmers market zucchini and tomatoes. It's a really simple dish with very few ingredients-- just sliced zucchini and tomato and a flavorful breadcrumb topping. As it all bakes together and the tomatoes soften and the topping crisps up, this dish becomes a really delicious combination of flavored and textures. It's a perfect accompaniment for virtually any protein.

Ingredients:

• 1 large zucchini
• 2 medium tomatoes
• 2 Tbs. olive oil, divided
• 1/3 cup grated Parmesan
• 2 Tbs. panko
• 1/2 tsp. dry Italian seasoning
• 1/4 tsp. garlic powder
• Salt and pepper, to taste

Preheat oven to 400 degrees.

Slice the zucchini and tomatoes into 1/4-inch rounds and set aside.

Drizzle 1 Tbs. olive oil evenly over the bottom of a small baking dish. Layer the zucchini and tomatoes in the pan by laying down a zucchini round, slightly overlapping with a tomato round, followed by a zucchini round, etc. Continue until baking dish is completely filled.

In a small bowl, combine remaining olive oil, Parmesan, panko, Italian seasoning, garlic, salt, and pepper. Sprinkle mixture evenly over the top of the zucchini and tomatoes.

Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes or until topping is golden brown and zucchini is fork tender.