There's nothing better than going to the farmers market on Saturday morning and getting some fresh produce for the weekend. This time I bought asparagus, summer squash and onions.
Summer Squash (about 6)
Salt and pepper
Fresh Basil, chiffonade
Preheat the oven to 375 degrees. Smear butter on the bottom of an oval gratin dish. Mince garlic and spread it on the bottom of the gratin dish as well. The squash must be sliced very thin. I use my food processor.
Spread the squash into the bottom of the dish. Add some basil. Add the cream mixture on top. Make sure to get in between the squash pieces. They must be completely covered in cream. Sprinkle Parmesan cheese on top.
Clean the edges of the dish. Put a larger tray underneath the dish in case the cream bubbles over. Bake for about an hour until the knife slides through easily.