Mom'S Famous Zucchini Gratin

• 8 to 10 baby or small yellow squash and zucchini (or 3 medium-sized) sliced into 1/4-inch-thick rounds
• 6 scallions, trimmed and cut into 1-inch lengths
• 1 large shallot, thinly sliced
• 3 garlic cloves, thinly sliced
• 2 sprigs rosemary, leaves only
• 3 tablespoons olive oil, divided
• 1/2 teaspoon coarse sea salt, plus more to taste
• 3 tablespoons creme fraiche
• 2 slices of good whole-wheat toast, crumbled
• 3/4 cup grated Swiss and Manchego cheese, mixed together
• Freshly ground pepper

1. Place first five ingredients (squash through rosemary) in a buttered gratin pan.
2. Drizzle with 2 tablespoons of the olive oil and sprinkle with coarse sea salt. Toss until everything is coated.
3. Bake at 375u0b0 F for 30 to 40 minutes. Squash should be tender but not completely limp.
4. Take the pan out from the oven and toss squash again. Top with with dollops of creme fraiche, then sprinkle on the breadcrumbs and the shredded cheese.
5. Drizzle the remaining 1 tablespoon olive oil over the top. Sprinkle with a pinch of salt and freshly ground pepper. Return pan to oven and bake until the crust is nicely browned and crisp, about 20 minutes.

zucchini, scallions, shallot, garlic, rosemary, olive oil, salt, crueme fraueeche, manchego cheese, freshly ground pepper

Taken from food52.com/recipes/5420-mom-s-famous-zucchini-gratin (may not work)