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Author Notes: Growing up (and beyond) my mom would make this in the summer for dinner with out a recipe. It's very flexible and forgiving, depending on what you have, what's in season, and what you like, but it's always delicious. —kedivine
Serves 4-5, as a side
Small - Medium Zucchini, sliced
Small - Medium yellow squash, sliced
Red Onion, sliced thinly
Ball of Fresh Mozzarella, sliced thinly
Fresh torn or chiffonade basil
cup Grated Parmesan
of Kosher Salt
Fresh Cracked Pepper
Extra Virgin Olive Oil
- Grease a 9.5 inch pie plate lightly with extra virgin olive oil and pre-heat oven to 375 degrees.
- Layer the zucchini slices around in a circular motion, overlapping just slightly to make one layer. Salt and Pepper EACH layer with a heavy hand! If there are more slices (about a standard mandolin slice thickness), add an additional layer and season again.
- Next, make a layer of tomato slices and season. Follow this with the mozzarella - make a layer of thinly sliced mozzarella so that it is mostly covering the entire surface, and spread out the sliced red onion on top - season again. I like to sprinkle about half of the basil in this layer as well.
- Now make your last layer (or two) of the yellow squash. Season again, and top with just a little bit of the panko, a little bit of the basil, and cover with tin foil. Place in the oven for about 30-45 minutes - checking a few times and pouring off some of the liquid if necessary.
- Remove the foil lid, top with reserved panko, parmesan and reserved basil and cook for another 20-30 minutes, until the top is nicely browned and crisped. Sometimes I am impatient and crank the oven up to 400 at this step, though the effects may be all in my head. Continue to check and pour off extra liquid if necessary.
- Let cool for 10-15 minutes, slice and serve!
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash