1/2 cup parmesan cheese (freshly grated if possible)
1/2 cup Italian style bread crumbs (whole grain if you can find them)
5 large basil leaves, chiffonade
Preheat the oven to 350 degrees.
Wash and dry your zucchini and summer squash and slice them into coins, place on a cooling tray on top of a baking sheet, and lightly salt. Allow the veggies to sit for 30 minutes. Make sure you don’t skip this step to ensure your gratin doesn’t become soggy. Pat them dry with a clean kitchen towel or paper towel.
Heat the oil in a large skillet and sauté the vegetables until they start to brown, 8-10 minutes. In a small casserole dish (sprayed with oil), cover the bottom with a layer of squash. (It’s okay if the squash overlaps some.) Top with a layer of breadcrumbs and cheese.
Continue layering the squash, breadcrumbs, and cheese. Top with a little extra cheese. Cover with foil and bake for 10 minutes. Remove the foil and bake an additional 20 minutes until the top is brown and bubbly.