Tomato and Squash Gratin with Farro & Chicken Sausage

Preheat oven to 375ºF. Spray a 9×13 baking dish (or 2 smaller sized dishes with similar capacity) with non-stick cooking spray.

In a skillet preheated to medium heat, add olive oil. Next, add the red onion, red pepper, zucchini, squash and a pinch of salt and pepper. Saute until golden brown. In a large bowl, combine veggies, cooked chicken sausage, cooked farro, basil, and thyme.

In another large bowl, combine eggs, milk, shredded mozzarella and a pinch of salt. Stir to combine. Pour the egg mixture over the veggies and toss to combine. Pour the mixture into the baking dish or dishes. Top with tomato slices or divide the tomatoes between dishes if using more than one dish.

Bake for about 35 minutes. Remove from oven and sprinkle the tomatoes with breadcrumbs and some mozzarella cheese. Bake for an additional 5 minutes or until cheese is golden and bubbly. Remove from oven and let it cool slightly before slicing.

Recipe adapted from Cooking Light.