Squash & tomato gratin

Active: 15 minutes; Total: 45 minutes Servings: 4
Food processor
Cast-iron skillet
Breadcrumb, fresh, coarse	1 cup
Parmesan, shaved	½ cup
Olive oil,	2 tablespoons + 2 tablespoons
Salt, kosher
Pepper, freshly ground
Tomato, sliced	1 large
Squash, thinly sliced	2 large

1. Preheat the oven to 350°F; ensure a rack is in the middle. 
2. Toss breadcrumbs, Parmesan, 2 tablespoons oil, salt, and pepper together. 
3. Heat 2 tablespoons oil in the skillet over medium-high heat. 
4. Add the tomato, stirring occasionally until the juices are bubbling, about 4 minutes. 
5. Season with salt and pepper. 
6. Top with squash and breadcrumb mixture, and bake until the squash is tender and the breadcrumbs are golden brown, about 20 to 25 minutes. 

Recipe from Bon Appétit, August 2013.