Ingredients
1 1/4 pounds assorted squash, such as ‘Costata Romanesco,’ patty pan, yellow, green, and black, sliced 1/8 inch thick
2 medium ripe tomatoes (1 pound), sliced 1/8 inch thick
3 tablespoons olive oil
5 tablespoons homemade or low-sodium canned chicken stock
Salt and freshly ground pepper
2 tablespoons fresh thyme leaves, plus sprigs for garnish
1 cup fresh bread crumbs
2 tablespoons unsalted butter, melted
Preparation
Heat oven to 350 degrees. In a 10-inch round gratin dish, arrange squash slices and tomatoes in an overlapping pattern to fill the dish. Brush vegetables with olive oil; drizzle the remaining oil on top. Drizzle the chicken stock on top. Sprinkle with salt and pepper and 1 tablespoon thyme leaves.
In a medium bowl, combine the bread crumbs, butter, and remaining thyme, and season with salt and pepper. Arrange bread-crumb mixture on top of the vegetables. Bake until the vegetables are tender and the bread crumbs are golden, about 50 minutes. Remove from oven, garnish with thyme sprigs, and serve.
