Summer Squash Gratin

2 medium squash
2 medium zucchini (or one giant one!)
2 medium tomatoes
3 cloves garlic, finely minced
2/3C shredded cheese
1/4C panko bread crumbs
basil, salt, pepper, oil

Zucchini, squash, and tomatoes can be so watery, so their solution was to heavily salt and drain them for at least 45 minutes. I decided to grill the Z&S, mostly for flavor reasons, but I’m so glad I did because I think grilling reduces the moisture even more than a quick salting, and the final product was pretty much at the maximum juiciness I would have wanted to eat.

Begin by slicing the Z&S into 1/4″ slices. Wish I had a mandolin! I sprinkled them with salt and a spritz of oil and onto the grill they went. You could certainly sautée them, but broiling would be even better. When they’re done they should be medium-crispy little chips.

While the Z&S cook, slice the tomatoes into 1/4″ slices as well. I used the same method as we used with eggplant: a fair amount of salt and a rest above the sink. I’d say they sat there about 25 minutes throughout the prep of the recipe.

Preheat the oven to 350* at this point. Heat a small skillet and sautée the garlic in 1/2t oil until slightly brown. Combine with 1/2C of the shredded cheese and 1/4C chopped fresh basil and mix well.

To assemble, use a 9X9 baking dish. Anything larger and you’ll have to increase the recipe – anything smaller and you’ll just have more layers! Give it a quick spray and begin layering the Z&S. Allow each “chip” to slightly overlap its neighbor. Once you have a complete layer, sprinkle with some of the cheese, garlic, basil mix. Everything should be salted enough, but I recommend a healthy peppering.

Continue layering the Z&S and cheese until you run out – then layer the tomatoes on top. Combine the rest of the cheese with the panko and sprinkle over the entire dish.