For Gratin

• 1 tbsp olive oil + more for drizzling
• 1 cup finely-chopped bread
• 1 zucchini
• 1 pattypan summer squash
• 1 clove garlic, finely chopped
• juice of ½ lemon
• curry powder for dusting
• salt for seasoning
• ½ cup fontina cheese, grated
• few fresh basil leaves, torn

For Tomato Salad

• 1 large tomato, thinly sliced
• handful of cherry tomatoes, halved
• olive oil for drizzling
• salt to taste
• juice of ½ lemon
• few leaves of fresh basil

1. Preheat oven to 400º
2. Add 1 tbsp olive oil to a sauté pan over medium heat and toast the chopped bread until browned
3. Cut zucchini horizontally and the pattypan in half across the width
4. Spoon out seeds. Set them cut-side-up in a baking pan
5. Sprinkle ½ the garlic and juice of ½ a lemon atop the squash. Dust with curry powder
6. Season with salt to taste
7. Mix bread in a bowl with other half of chopped garlic, torn basil, salt & grated cheese. Put mixture right on top of the sliced squash
8. Bake for 10 minutes or until the topping is golden brown and the squash is tender

Tomato Salad

1. Lay tomato slices down on plate
2. Toss cherry tomatoes with salt, olive oil, and juice of ½ lemon
3. Arrange baked squash on the tomatoes
4. Place cherry tomato salad on top and serve