Summer Squash Gratin

Autumn harvest is abound! This gratin tastes like late early fall and is remarkable easy; I served it with brown rice and pan-seared haddock... it is delicious : )

Ingredients:
2 yellow squash
2 green squash
(or any other squash of your choice)
2 roma tomatoes
2 tablespoons bread crumbs
2 tablespoons parmesan cheese
2 tablespoons olive oil
1 teaspoon thyme
1 garlic clove, minced
salt and pepper to taste

Wash your squash(es?) and cut them into slices on the diagonal; in a bowl, toss the raw squash with olive oil, minced garlic, thyme and salt and pepper. Wash your tomatoes and slice them to match the shape of your squash. Let the tomato slices sit on a plate for a few minutes to prevent their juices from creating a tomato sauce in the gratin. Then, assemble the squash in a baking dish -- be creative! Once you have a design that you like, sprinkle the breadcrumbs and parmesan cheese evenly and add a dash of olive oil. Bake at 400 for 35 minutes or so, until golden. Enjoy!