Wednesday, September 19, 2007

Zucchini & Tomato Casserole!

A friend sent me this recipe and I got a chance to try it and it was really tasty! It just tasted like harvest time!

Zucchini and tomato casserole with Asiago crust
Try to find tomatoes that are firm enough for baking not overly ripe.

1 shallot, thinly sliced
3 pounds medium to large tomatoes
2 pounds zucchini
1 C shredded Asiago cheese (about 1/4 lb)
3/4 C bread crumbs
1/4 C olive oil
salt and pepper
1/4 C silvered fresh basil

Heat oven to 375 degrees. Spread shallot slices evenly over bottom of a 9x11
inch baking dish. Slice tomatoes about 1/2 inch thick. Slice zucchini about
1/4 inch thick on the bias. lay tomato and zucchini slices in rows,
alternating zucchini and tomato slices. You shoudl be able to fit 3 rows in
the dish.

In a small bowl, mix cheese, bread crumbs and olive oil until combined.
Season tomatoes and zucchini with salt and pepper to taste. Top with cheese
mixture. Try to place cheese mixture in the middle of each row so you can
see the contrast of red and green.

Bake for 30 minutes or until top is crispy and golden brown.
Makes 6 servings
(This dish can be doubled in the same baking dish. Add another layer of
tomatoes and zucchini and bake for an extra 10 minutes.)

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