Healthy Zucchini, Tomato & Yellow Squash Gratin Recipe

Directions

Preheat the oven to 425 degrees F. Lightly coat a 1. 8 quart baking dish with cooking spray. Place the zucchini and yellow squash slices in a bowl and toss with the olive oil. Layer the yellow squash slices on the bottom of the baking dish, overlapping slightly. Sprinkle 2 tablespoons grated Parmesan cheese, ¼ teaspoon salt, ¼ teaspoon pepper and ⅓ of the basil over the zucchini. Layer the tomatoes over top, then repeat with the same amounts of Parmesan cheese, salt, pepper and basil. Layer the zucchini over top and sprinkle the remaining basil over top. In a small bowl, combine the remaining Parmesan cheese and panko breadcrumbs. Sprinkle the mixture over the zucchini. Cover with foil and bake until the zucchini is tender when pierced with a sharp knife, about 40 minutes. Uncover and bake until the breadcrumbs are golden brown, 5 to 10 minutes. Serve hot or at room temperature.