We revisited this recipe recently, but doubled it. Unfortunately it was a little soggy. I looked back at the inspirational recipes and realized that the one which included milk also had potatoes. I think we must not have added the full amount of milk on the first one because it was crisp. Either way, I'd recommend leaving out the milk for this one. Here's the revised recipe:
Summer Squash and Tomato Gratin
Prep: 15 min
Cook: 35 min
6 oz mozarella (we used part-skim, but whatever you have works)
1/4 cup breadcrumbs (crushed croutons could substitute)
1 tablespoon dried basil
2 teaspoons dried thyme
salt and pepper
2 tablespoons + olive oil
Wash and slice the squash and zucchini into thin coins.
Spread some olive oil in a 9" square pan
Toss the sliced squash and zucchini with 2 tablespoons of olive oil.
Layer a third of the squash and zucchini on the bottom and sprinkle salt and pepper over them.
Spread about 2 ounces mozarella on top.
Repeat the squash (+salt and pepper) and mozarella layers and top it off with a final squash layer with more salt and pepper.
Sprinkle on about a tablespoon dried basil.
Slice the tomatoes and layer them on top.
Sprinkle it with about 2 teaspoons dried thyme and some more cheese.
Bake it in the oven at 400 for 30 minutes uncovered, or until the tomatoes start browning and crisping on the edges.
Sprinkle breadcrumbs on top and let it bake for 5 more minutes.
Enjoy before Fall comes!