This is a simple dish to prepare and is really tasty, especially if you buy your vegetables from a local source. We bought our veggies at The Agricenter Farmer's Market.
Ingredients
2 medium to large zucchini
2 medium to large yellow squash
1 medium yellow or Vidalia onion, peeled
2 medium fresh tomatoes, or one pint of cherry or grape tomatoes (canned tomatoes will work if fresh are not available- substitute one 15 oz. can of good quality peeled whole tomatoes, drained)
2 tbsp. chopped (raw) garlic
2 tbsp. olive oil
1 tsp. salt
1 tsp. black pepper
*1 tbsp. chopped fresh oregano
*1 tbsp. chopped fresh thyme
*1 tbsp. chopped fresh rosemary
½ cup grated parmesan cheese
½ cup grated asiago cheese
olive oil nonstick spray
two 9” round glass or ceramic casserole dishes, you can also use one large rectangle dish
*OPTIONAL add 1 tsp. spicy crushed red pepper flakes to herb mix
*If fresh herbs are not available, substitute 2 tbsp. dried Italian herbs
serving size- about 3/4 cup, serves about 10 people
Directions
Cut zucchini, squash, onion and tomato into ¼ inch circular shaped slices. Place all cut vegetables on several layers of paper towels for about 5 minutes to absorb extra moisture. Spray casserole dish(es) with nonstick olive oil spray. Arrange vegetables in glass or ceramic casserole dish(es) in layers starting with zucchini, squash, onion and ending with tomato. In a separate bowl combine olive oil, salt, pepper and herbs (add red pepper flakes if you like spicy flavors). Spoon herb mixture over casserole. Bake in a 350 oven for about 30 minutes. Remove casserole(s) from oven and cover loosely with aluminum foil and continue baking about 30 more minutes or until vegetables are soft. Top with cheeses and broil for about 5 minutes or until cheese is bubbly and browned. Serve warm or room temperature.
