Photo courtesy Beekman 1802, LLC
Ingredients
- 3 tablespoons olive oil
- 1 medium red onion, finely chopped
- 2 garlic cloves, thinly sliced
- 2 golden squash, yellow squash, or zucchini, cut into 1/4-inch-thick rounds
- 1 red bell pepper, cut into 1-inch squares
- 3/4 teaspoon coarse (kosher) salt
- 1/4 cup fresh basil leaves, finely chopped
- 1/2 cup plus 2 tablespoons grated Parmesan cheese
- 1 pound tomatoes, cored and thickly sliced
- 1/2 cup Panko bread crumbs
Directions
- 1. Preheat the oven to 375 degrees Fahrenheit.
- 2. In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the onion and garlic and cook for 7 minutes, stirring occasionally, until the onion is tender.
- 3. Add the squash and bell pepper, sprinkle with 1/2 teaspoon of the salt, and cook for 7 to 10 minutes, stirring occasionally, until the squash is tender. Stir in the basil and 2 tablespoons of the Parmesan.
- 4. Spoon the mixture into a 9x9-inch baking dish. Top with the tomato slices and sprinkle with the remaining 1/4 teaspoon salt. Scatter the Panko and the remaining 1/2 cup Parmesan over the top and drizzle with the remaining 1 tablespoon oil.
- 5. Bake for 20 minutes, or until the topping is crisp and the vegetables are piping hot. Serve hot or at room temperature.
- For more from this book, see:
- Parmesan-Packed Eggplant Meatballs Recipe
- Tomato Tart Recipe
