• 1 medium organic zucchini, thinly sliced
• 3 medium tomatoes, thinly sliced – no seeds
• 1 medium organic summer squash, thinly sliced
• 1 clove garlic, minced
• 2 Tbsp + 1 tsp olive oil
• ¼ cup basil pesto
• 12 ounces organic fresh mozzarella, thinly sliced
• 2 Tbsp Panko breadcrumbs

Preheat oven to 400º. Arrange all of the zucchini slices so that they cover the bottom of a large casserole dish. Add a layer of tomato slices, using about half of the tomatoes. Season well with salt and pepper. Spoon half of the pesto over the tomatoes.

Arrange half of the minced garlic and drizzle 1 Tbsp of olive oil over the tomatoes. Arrange half of the mozzarella slices so that they cover the tomatoes.

Repeat the process, layering first the squash slices, then the remaining tomatoes, pesto, garlic, 1 Tbsp olive oil and mozzarella. Season well with salt and pepper.

Add the panko breadcrumbs and 1 tsp olive oil to a small bowl. Stir until well combined.

Top gratin with Panko breadcrumbs. Bake for about 25 minutes, or until cheese is melted and bread-crumbs are golden. Serve with baguette.