Finding an abundance of cheap veggies at the market?  London’s markets are overflowing with zucchini and squash, and filling my basket with brightly colored produce only gets better when the register rings in at a manageable amount.  Fill up and start slicing because this delicious gratin is so simple that it doesn’t deserve its fancy French name.

1 zucchini
1 summer squash
2 tomatoes
1 onion, diced
2 cloves of garlic, minced
2 slices of bread
½ c. grated parmesan cheese
1 t. herbes de Provence
2 t. olive oil

Add 1 t. of olive oil to large skillet.

Sautee onions, garlic and herbes de Provence until soft, about 5 minutes.

Slice the zucchini, squash and tomatoes about ¼ inch thick.

Add 1 t. of olive oil to the bottom of a casserole dish and coat to prevent sticking.  Add about half of the sautéed garlic and onions to the bottom of the pan.  Layer the sliced veggies, alternating.  Half way through, add the remaining onions and garlic.

Place bread slices into a food processor and pulse to create fresh bread crumbs. If you don’t have a food processor, simple pop into the toaster and crumble the slices.  Add breadcrumbs and cheese to the top of the layered vegetables.

Bake in a 350° oven for about 45 minutes with foil over the top.  Bake for another 15 minutes to brown and crisp breadcrumbs.

– Anne Kreuser