As we enter the month of September I can't help but feel a little of the "end of summertime blues". I look forward to the bountiful fall vegetable harvest to come, but this week I will be sharing a recipe using a summer squash; in honor of summer's last hurrah!

While zucchini is available year round at the grocery store it peaks in late spring and through summer. There always seems to be an abundance of it around. Zucchini can be cooked in a variety of methods, as well as used in many baked goods. The following gratin is made without butter, cream, or condensed soup, yet tastes surprisingly rich and comforting. This easy dish has become my favorite way to prepare and eat this popular summer squash.

Serves 4

Zucchini Comfort Casserole

• 3 medium zucchini, thinly sliced
• 1/2 onion, cut in half and thinly sliced (optional)
• 3 T olive oil
• 2 cloves garlic, minced
• 1 t dried thyme or basil
• 1 t salt
• 1/2 t pepper
• 1/2 cup breadcrumbs (I use Panko Japanese style)
• 1/2 cup shredded Parmesan cheese

Instructions

1. Position rack in lower third of oven and preheat to 450.
2. Coat 7" x 11" glass baking dish or a 2 quart casserole dish with cooking spray.
3. Combine 1 T olive oil, garlic, thyme (or basil), salt, and pepper in a large bowl.
4. Add zucchini and toss until evenly coated then transfer to baking dish.
5. Layer onion on top if using.
6. Roast until zucchini and onion start to soften, about 15 minutes.
7. Meanwhile, combine breadcrumbs, cheese, and remaining 2 T of olive oil.
8. Sprinkle breadcrumb mixture over zucchini and continue to bake until the topping is brown and crisp, about 15 minutes more.
9. Serve with chicken, fish, or meat of choice.

Slym Cook says: If you have a mandolin slicer, use it for quick and uniform slicing of the zucchini, about 1/8" thickness. I have made it with grated Kraft Parmesan cheese instead of shredded and it was good too.