Gratin of squash, tomatoes, and mozzarella
Serves 6
| Olive oil (for sprinkling) | |
| 10 | small summer squashes (yellow and green), thinly sliced |
| 2 | tomatoes, thinly sliced |
| 2 | cloves garlic, crushed |
| 1 | tablespoon chopped fresh oregano |
| 1 | cup part-skim shredded mozzarella cheese |
| Salt and pepper, to taste | |
| 2 | tablespoons butter |
| 3/4 | cup bread crumbs |
2. In the baking dish, layer the squashes and tomatoes, sprinkling each layer with oil, garlic, oregano, cheese, salt, and pepper, ending with cheese.
3. In a small skillet, melt the butter and cook the bread crumbs, stirring constantly, for 2 minutes or until the bread crumbs brown. Sprinkle the crumbs over the cheese.
4. Cover the dish with foil, shiny side down, and bake for 30 minutes.
5. Remove the foil and continue baking for 20 minutes or until the squashes are tender when pierced with a skewer, the cheese has melted, and the dish is bubbling at the edges.
Notes: 
© Copyright 2006 Globe Newspaper Company.
