Zucchini and Yellow Squash Gratin

I put this recipe together to force myself to eat vegetables.  Ed calls it Ratatouille even though it's not. Enjoy!

Zucchini and Yellow Squash Gratin

 2 Zucchini

2 Yellow Squash (or 2 more zucchini)

½ block of Gruyere cheese, grated

1 16 oz can of crushed tomatoes

about 1 1/2 cups of parmesan cheese, grated (NOT THE STUFF IN THE CAN!)

olive oil

crushed garlic to taste

 

Slice zucchini into 1/8 inch slices.  Sauté zucchini and squash in small batches in olive oil  until browned. Add a little crushed garlic toward end. Be careful that you sauté in small batches or they will steam not brown.

Preheat oven to 350 degrees F.  Spoon enough tomato sauce into the bottom of an oval or round casserole dish to cover the bottom.  Layer sauteed zucchini slices into dish, overlapping the slices a bit.  Add another layer of tomatoes then sprinkle one third of each type of cheese before adding another layer of zucchini.  Finish with remaining tomatoes; sprinkle the remainder of the cheese until top is completely covered. 

Bake 40 minutes or until cheese is melted.  Then put under the broiler for about 3 minutes (watch carefully!) until the cheese gets brown and crusty.

Let casserole set for about 10 minutes before serving. (I know it’s hard to wait but not burning your tongue in the cheesy goodness is worth it!)