Yellow Squash and Tomato Gratin

Ingredients

  • 3-4 large Roma tomatoes, thinly sliced
  • Salt
  • 1 cup ricotta cheese
  • 1 egg, beaten
  • 3/4 cup Parmesan cheese, divided
  • 1/4 cup olive oil, divided
  • 3 medium yellow squash, thinly sliced
  • Black pepper
  • 15-20 basil leaves, roughly torn
  • 4 cloves garlic chopped
  • 1/2 cup bread crumbs

Directions

  • Step 1:

    Preheat oven to 400 degrees.

  • Step 2:

    Place sliced tomatoes on paper towels and sprinkle with salt, let stand 15 minutes.

  • Step 3:

    Flip onto dry paper towels and sit for another 10 more minutes.

  • Step 4:

    Dry if there is any more moisture.

  • Step 5:

    Combine ricotta, egg and Parmesan cheese, set aside.

  • Step 6:

    Brush 8 x8 inch or gratin dish with 1 tablespoon olive oil.

  • Step 7:

    Place 1/3 of the yellow squash in the bottom of the dish, sprinkle with salt and pepper to taste, top with 1/3 basil and 1/3 garlic and 1/2 of the tomatoes.

  • Step 8:

    Place 1/2 the ricotta cheese mixture on top of tomatoes and more basil leaves.

  • Step 9:

    Repeat layers with 1/3 of the squash, salt and pepper, basil, remaining tomatoes, remaining ricotta and remaining basil.

  • Step 10:

    Finish with final layer of squash.

  • Step 11:

    Top with bread crumbs and remaining olive oil.

  • Step 12:

    Bake for 30-40 minutes or until squash pierces easily with a fork, cover with foil if it starts to brown too quickly.

  • Step 13:

    Allow to sit for 10 minute’s before serving