Yellow Squash, Zucchini, and Heirloom Tomato Gratin

Sent to us by Chef Joey Johnson at The Fat Hen Restaurant

2 medium yellow squash, sliced into 1/4" slices
3 medium zucchini, sliced into 1/4" slices
3 Heirloom tomatoes, chopped into bite-size pieces
2 cups fresh spinach
2 garlic cloves, minced
3 Tbsp olive oil
10 shakes of Green Tabasco
3 T Fresh basil chopped
salt and pepper to taste
¾ cup crumpled goat cheese or more if you like goat cheese!
1/3 cup shredded Parmesan or asiago

Combine all ingredients except for parmesan in a large bowl. Then pour into a lightly oiled 9x13" baking dish and top with parmesan. Bake at 425 for 35-40, until squash is tender. Serves 6-8. Served with grilled chicken