Summer Squash, Tomato and Basil Gratin

Summer Squash, Tomato and Basil Gratin

2 medium summer squash

1lb tomatoes

6 large fresh basil leaves

1 garlic clove, halved

3 teaspoons of extra virgin olive oil

salt and pepper to taste

1/4 cup Parmesan cheese

Preheat the oven to 350 F. Trim the ends of the summer squash. Cut into slices 1/4 inch thick. Cut the tomatoes into 1/4 inch thick slices also. Stack the basil leaves and cut into strips 1/4 inch wide. Set aside. Rub the garlic clove over the bottom of a shallow 10-inch-square glass or ceramic baking dish. Grease with 1 teaspoon of the oil.

Arrange the summer squash and tomato slices in a single layer in the dish., overlapping them tightly. Season well with salt and pepper. Scatter the basil strips evenly over the top, then drizzle with the remaining 2 teaspoons of olive oil. Finally, sprinkle the Parmesan over the top.

Bake in the oven for 20 minutes, or until the summer squash is tender.

Serve hot or at room temperature. Serves 4.