Fresh summer vegetables, fragrant basil, and savory Parmesan come together beautifully in this brilliant but unbelievably casserole dish. This recipe originally appeared in
Contents
The Beekman 1802 Heirloom Vegetable Cookbook by Brent Ridge, Sandy Gluck, and Josh Kilmer-Purcell.
Ingredients
- 3 tbsp.olive oil
- 1medium red onion, finely chopped
- 2garlic cloves, thinly sliced
- 2golden squash, yellow squash, or zucchini, cut into 1⁄4-inch- thick rounds
- 1red bell pepper, cut into 1-inch squares
- 3/4 tsp.kosher salt
- 1/4 c.finely chopped fresh basil leaves
- 1/2 c.plus 2 tablespoons grated Parmesan cheese
- 1 lb.tomatoes, cored and thickly sliced
- 1/2 c.panko bread crumbs
Directions
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- Step 1
Preheat oven to 375°F. In a large skillet, heat 2 tablespoons oil over medium heat. Add onion and garlic and cook 7 minutes, stirring occasionally, until onion is tender.
- Step 2Add squash and bell pepper, sprinkle with 1/2 teaspoon salt, and cook 7 to 10 minutes, stirring occasionally, until squash is tender. Stir in basil and 2 tablespoons Parmesan.
- Step 3Spoon mixture into an 11- by 7-inch baking dish. Top with tomato slices and sprinkle with remaining 1/4 teaspoon salt. Scatter panko and remaining 1/2 cup Parmesan over the top and drizzle with remaining 1 tablespoon oil. Bake 20 minutes, or until topping is crisp and vegetables are piping hot. Serve hot or at room temperature.
- Step 1