Baked Squash with Pesto Gratin
Serves 4
2 cups yellow summer squash, sliced into 1/4 inch thick slices
2 cups zucchini, sliced into 1/4 inch thick slices
1 cup tomato, sliced into 1/4 inch thick slices
1/3 cup prepared basil pesto
1 cup shredded Gruyere cheese
1 teaspoon salt
1 teaspoon pepper
Prep Day: Preheat oven to 375 degrees. Grease 8×8 baking dish with a little of the pesto. Layer tomatoes, zucchini and squash in pan, slightly overlapping and brushing with pesto in between layers. Sprinkle with salt and pepper. Top with shredded Gruyere cheese. Bake for 45 minutes until bubbly and cheese is melted.
Allow to cool. Cover, label and freeze.
Serve Day: Thaw. Preheat oven to 350 degrees. Reheat for 30 minutes.
