Zucchini & Yellow Squash Sun Dried Tomato Gratin

Preheat oven to 375 degrees. Line a baking sheet with aluminum foil. Cut the zucchini and yellow squash on an angle 1/2-inch-thick slices. Chop the sun-dried tomatoes and set aside.

Add a tablespoon of olive oil to a hot skillet on medium high heat. Sprinkle with salt and pepper, brown the squash and zucchini slices then remove them from the heat to a medium sized bowl. They should still be crunchy and mostly raw after browning. Do them in batches so they don't crowd the skillet.

Add the chopped sundried tomatoes and the parmesan to the bowl and toss the zucchini and squash until coated.

Arrange the zucchini and squash in a baking dish and pour 1/8 cup of half and half over each of them. If using 1 baking dish pour 1/4 cup of half and half over them.

In a small bowl melt 2 tablespoons of butter and add 1/4 cup of Panko breadcrumbs to the butter and stir. Sprinkle the tops of the gratin with the buttered breadcrumbs. Place the baking dishes on the prepared baking sheet and bake for 15-20 minutes or until breadcrumbs are golden brown. Rotate the baking sheet during the cooking process so that they bake evenly.

Serve and enjoy!