A super simple dish that comes together quickly, this summer squash and zucchini gratin is a wonderful side.
The home garden Summer Squashes were ready to be harvested .
Some of them were getting rather large at which point they don't taste as tender and delicious, so, it was time to use them fresh.
Grated Parmesan and mozzarella cheese with just a touch of Panko crumbs form the crusty bottom and tops. A generous sprinkling of lemon pepper and crushed red pepper flakes adds the bite needed to bring this rather bland summer squash alive. Some fresh oregano and thyme add a wonderful aroma as well.
Arrange the slices in a baking dish that has a bed of cheese; top with seasoning, more cheese, and Panko crumbs. Bake in a 425°F oven for 20-25 minutes till cheese browns and crisps to your liking. Drain any liquids that might collect from the squashes.