Summer Squash & Zucchini Gratin

2 medium summer squash, cut into ¼ inch slices

2 medium zucchini, cut into ¼ inch slices

2 cups cherry or grape tomatoes (that’s a 1 pint container, if you’re buying them)

2 cloves of garlic, sliced thinly

2 Tbsp. flour

¼ tsp. salt

¼ tsp. pepper

1/4 c whipping cream

3 Tbsp. panko bread crumbs

1/4 c finely grated parmesan cheese

2 Tbsp. olive oil

Preheat oven to 450F. In a large bowl, toss summer squash, zucchini, grape tomatoes, and garlic with flour, salt and pepper. Transfer to a pie plate and drizzle with whipping cream.

In a separate bowl, mix panko, parmesan and olive oil together. Sprinkle the crumbs over the veggies.

Cook until the topping is brown, the veggies are tender and the sauce is bubbling, 20-25 minutes