The combination of sweet tomatoes and zucchini with melted cheese in this zucchini-tomato casserole tastes like a summer-fresh pizza. It's the perfect easy side dish for any summer meal.
Active Time
20 mins
Total Time
1 hr
Yield
Serves 8
How to Make It
1. Step
Place oven rack in middle position; preheat to 375°F. Coat a 13-by-9-inch (3-quart) broiler-safe baking dish with cooking spray. Combine fontina, basil, sun-dried tomatoes, 2 tablespoons Parmesan, crushed red pepper and salt in a medium bowl. Stir panko, oregano, garlic powder and the remaining 2 tablespoons Parmesan together in a small bowl.
2. Step
Sprinkle 1/4 cup of the panko mixture over the bottom of the prepared baking dish. Arrange half of the zucchini slices in an even layer, slightly overlapping, on the panko mixture. Arrange half of the tomato slices on top of the zucchini and sprinkle with half of the cheese mixture. Repeat the layers of zucchini, tomato and cheese. Sprinkle the remaining panko mixture over the cheese.
3. Step
Cover tightly with foil and bake for 15 minutes. Remove the foil and continue to bake until the vegetables are tender and the cheese is melted, about 20 minutes more.
4. Step
Set oven to broil. (Do not remove casserole from oven.) Broil until the topping is golden brown in spots, 2 to 3 minutes. Let stand for 5 minutes before serving.
Ingredients
2 cups shredded fontina cheese
½ cup packed fresh basil leaves, chopped
¼ cup drained sun-dried tomatoes in oil, chopped
¼ cup grated Parmesan cheese, divided
½ teaspoon crushed red pepper
⅛ teaspoon salt
¾ cup panko breadcrumbs
1 teaspoon dried oregano
½ teaspoon garlic powder
2 medium zucchini, sliced 1/4 inch thick (about 4 cups)
7 plum tomatoes, sliced 1/4 inch thick (about 4 cups)
