Summer Squash Gratin

You know those nights when you don’t really feel like cooking but have a fridge full of perishable ingredients you really should use before they expire? That’s basically my life in the summertime. As we ease into September, I feel reluctant to let go of the summer, especially when my refrigerator is still stocked with ripe produce. And since the weather is beautiful at this time of year, I hate wasting time indoors. So, if you’re anything like me—avoiding the kitchen and desperate for summer to stay—this gratin is for you. 

Made with tomatoes and whatever squash you have on hand, it’s a yummy dish that uses up said perishables and is a breeze to put together. I slice ripe tomatoes and add them to an oven-safe skillet to sizzle in olive oil on top of the stove until they release their juices, at which point I scatter sliced zucchini and yellow squash over the top. Then I mix together breadcrumbs, Parmesan, salt, and pepper, and sprinkle it over the squash. The whole thing goes into a 350-degree oven for 20 minutes, and ta-da! You have yourself a gorgeous meal or side that tastes like the essence of summer and took less than 10 minutes to assemble. You’re welcome. Recipe here: Squash and Tomato Gratin.