A delightful and flavorful dish featuring layers of summer squash and a savory herb topping, perfect for any occasion.
Preheat your oven to 375°F.
Preheating ensures even cooking and a crispy topping.
Heat the olive oil in a skillet over medium heat.
Use a non-stick skillet to prevent sticking.
Add the onions, thyme, salt, and pepper to the skillet and sauté until the onions are soft and translucent.
Stir occasionally to prevent burning.
In a mixing bowl, combine the basil, garlic, and a tablespoon of olive oil.
Let the mixture sit for a few minutes to infuse the flavors.
Layer the zucchini and yellow squash slices alternately in a baking dish.
Overlap the slices slightly for a beautiful presentation.
Spread the sautéed onions over the squash layers.
Distribute evenly for consistent flavor.
Drizzle the herb mixture over the top.
Ensure even coverage for balanced flavor.
Sprinkle the breadcrumbs and parmesan cheese evenly over the dish.
Mix the breadcrumbs and cheese beforehand for even distribution.
Bake in the preheated oven for 30-35 minutes until golden brown on top.
Check occasionally to avoid over-browning.
Let the gratin cool slightly before serving.
Cooling helps the layers set for easier serving.
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