This is the most delicious dish ever. I could probably eat the whole thing, but I restrained myself so I could have some yummy leftovers the following day for lunch! The dish is sweet, savory and cheesy all at once, what more can you ask for? Luckily it's also pretty good for you!
I have an overabundance of zucchini from the CSA, so that's what I used, but any summer squash or even eggplant would work.
Tomato and Zucchini Bake
1 Tbls olive oil + a little more to drizzle
1/3 cup onions, chopped (I used about 6 cipollini onions quartered)
2 garlic cloves, finely diced
2 small zucchinis
2 tomatoes
handful basil leaves
1/3 cup shredded parmesan cheese
1/4 cup bread crumbs
Mozzarella cheese to top (I used slices of fresh mozzarella, but shredded would work too)
In a medium skillet heat the oil over medium heat. Add the onions and garlic and let them saute until softened. While those are cooking, chop the zucchini and tomato into bite size pieces and cut the basil into thin ribbons (chiffonade).
When the onions and garlic are soft, add the tomatoes and zucchini. Stir and cook veggies for 5 minutes.
Take the pan off the heat and stir in the basil and parmesan cheese. Dump the mixture into an au gratin dish (or small casserole dish). Sprinkle with bread crumbs and drizzle with a little more olive oil. Bake in a 375 degree oven for 40 minutes. Top with mozzarella cheese and bake another 10 minutes until the cheese is browned.
PS I love these new Kinnikinnick Panco Style Bread Crumbs!
