Summer Zucchini & Tomato Gratin

This Summer Zucchini and Tomato Gratin is filled with layers of satisfying veggies all topped with a cheesy, crunchy herb topping that is baked to perfection!

Summer may be coming to an end, but it is not over quite yet in the book so This kitchen is soaking up every bit that we have left! This of course includes ALL things zucchini! Zucchini is a summer staple and lucky for us it actually peaks in late August so A cook keep finding fun ways to cook with it. This zucchini and tomato gratin is super straightforward to throw together and makes such a great summer s

A cook cannot even begin to tell you how flavorful this is too, yet it is super simple to make! Such a great way to use up any leftover zucchini or tomatoes you may have lying around and you could even throw in slices of yellow squash, eggplant or bell peppers…really whatever you'd like!

What goes in

• 2 medium zucchini, sliced
• 4 to 5 roma tomatoes, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1/3 cup grated parmesan cheese
• 1/4 cup panko breadcrumbs
• Fresh basil, optional

How it comes together

1. Preheat oven to 375 degrees F.
2. Lightly coat an 8×8 inch baking dish with cooking spray and arrange zucchini and tomato slices, alternating between the two.
3. Drizzle veggies with olive oil, sprinkle with garlic powder, onion powder, Italian seasoning, salt and pepper then top with parmesan cheese and bread crumbs. Cover with foil.
4. Bake in the oven for 25 to 30 minutes until veggies are tender then remove foil and bake an additional 10 minutes until lightly browned. Top with fresh basil (optional), serve immediately and enjoy!