This is not strictly a Mediterranean recipe.
But I cheated.
May has been so busy, that I have been making quick, tried and tested recipes for that office day meal, such as a variation of the Cauliflower, Kale and Chickpea Curry pot, Spicy Lentil and Chard Greens in Coconut Milk, Greek Chickpea-Mango Pasta Salad and more.
I picked up some organic yellow tomatoes from Whole Foods with a plan to try some refreshing new recipe. My Mediterranean cookbook didn’t have anything related, but pressed for time, I revamped my Zucchini Gratin recipe to use them. This one is a cross between the Summer Squash Gratin and the Eggplant Tomato Gratin.
1-2 Zucchini thinly sliced into circles
1-2 Yellow Squash (Optional)
3-4 yellow tomatoes thinly sliced
Shredded Parmesan Cheese
Fresh ground pepper
a few red pepper flakes
Preheat oven to 425 degrees.
In a baking dish, lay out a layer of zucchini. Sprinkle some olive oil, salt and fresh ground pepper. Sprinkle some cheese, alternate with sliced tomato and squash seasoning as needed with oil, salt and pepper and cheese. Finally sprinkle some bread crumbs, cheese and red pepper flakes. Season as per personal preference.
Bake for 15-20 minutes or as needed. Can broil for an additional 1-2 minutes . Serve warm.
The fresh yellow tomatoes give a nice tart flavor to the gratin.