Tomato and Zucchini Gratin

Summer, where did you go? You technically ended this past weekend, but it just got breezy and beautiful in Austin. It's still in the 90s. You're doing a really poor job of convincing me that it's autumn actually. So. This side tastes like a protest to the end of you. Which is perfect because until I'm cozily wearing that orange polka-dot sweater I bought at Madewell on impulse even though it was nearing one hundred degrees outside I refuse to act like you're gone.

Tomato and Zucchini Gratin
Serves 4

3/4 cup Panko bread crumbs
1/3 cup Parmesan
4 tablespoons olive oil, divided
Salt and pepper
1 large zucchini, thinly sliced
2 medium tomatoes, thinly sliced

Mix Panko, Parmesan, and 2 tablespoons olive oil in bowl and season with salt and pepper. Heat the rest of the olive oil in ovenproof skillet over medium heat, and add tomato slices. Cook, turning once or twice, for about 5 minutes. Layer zucchini slices and then Panko mix on top of tomatoes, then bake at 375 degrees for 20 minutes.

(Adapted from Bon Appetit, August 2013)