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)

Baked Summer Zucchini

Zucchini is a veggie that I always forget about until it's too late. Like November late. Do not repeat my mistakes, people. It's in season now until Septemberish, and you are basically a fool if you don't take advantage. Simple and ready in fifteen.

I'm sure more complicated or fancier recipes exist, but this is how my mom always made it. It tastes great, so why mess with that?

But you should try this zucchini pancakes recipe from Food52 that I made a while back if you have more time or want to try something different. Perfection.

Baked Summer Zucchini (Serves 2)

-1 zucchini, sliced
-Extra virgin olive oil
-Sea salt
-Pepper

Cut zucchini into 1/4-inch slices. Spray or brush baking sheet with olive oil. Place zucchini slices in a single layer on the sheet. Coat the slices with olive oil. Sprinkle with sea salt and a little pepper. Bake at 375 degrees for 15 minutes, flipping once halfway through.