Squash and Tomato Gratin

Toss 1 cup coarse fresh breadcrumbs with 1/3 cup grated Parmesan and 2 tablespoons olive oil; season with kosher salt and freshly ground pepper. Heat 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat. Add 1 sliced large tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper. Top with 2 thinly sliced large summer squash and breadcrumb mixture. Bake at 350° until squash is tender and breadcrumbs are golden brown, 20–25 minutes.

Serves 4; 290 calories.

VERDICT:  I made this to use the zucchini from Katrina, and added in a yellow summer squash from the farmer's market.  I was afraid to put the new skillet into the oven, so I transferred the tomatoes and squash into a baking dish.  This was a total failure--I think the dish was too deep, as the squash didn't cook.  I also think the tomato to squash ration was a little scanty.  Also, it reheats quite poorly.  Toss.