Zucchini and Summer Squash Gratin

There can be too much of a good thing!  Zucchini is one of them.   It’s “lock-your-car-door-season”  in Maine.  If don’t, you may find your car stuffed with huge, gargantuan-seeded zucchinis, courtesy of a “friend” who, in the spring, thought that they needed to plant 6 zucchini plants in their garden to feed their family of four!  This gratin is one of the many delicious things to do with this versatile vegetable.  During the summer, this could even become a first course with a garden salad and the ever present loaf of crusty bread.  A little good extra virgin olive oil and you are all set.

Zucchini & Summer Squash Gratin

2 medium zucchini
2 medium summer squash
1/2 teaspoon salt
1/4 teaspoon fresh black pepper
1/2 cup bread crumbs
3-4 tablespoons olive oil

Preheat oven to 400 degrees. Slice zucchini and summer squash into 1/4 inch slices. Fan them neatly into the bottom of a 9×13 non-reactive (enamel or stainless steel) pan. Sprinkle with the salt, pepper and bread crumbs. Drizzle with the olive oil. Bake for 40 minutes.

Serves 4-6

Annie
Colorful dinner, here we come!

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