Zucchini and tomato casserole

July 27, 2005

Serves 6

1 shallot, very thinly sliced 3 pounds medium to large tomatoes 2 pounds zucchini Salt and pepper, to taste 1 cup Asiago cheese (about 1/4 pound), shredded 1/4 cup bread crumbs (preferably panko) 1/4 cup olive oil 1/4 cup fresh basil leaves, cut into very thin strips 1. Set the oven at 375 degrees. In a 9-by-13-inch baking dish, spread the shallot slices evenly over the bottom.

2. Core the tomatoes and slice them about 1/2 inch thick. Trim the zucchini and slice diagonally about 1/4 thick. Lay the tomato slices in rows, alternating with rows of zucchini, and sprinkle with salt and pepper.

3. In a small bowl, combine the cheese, bread crumbs, olive oil, and basil. Mix well. Sprinkle the cheese mixture onto the vegetables in stripes so you can still see the contrast of green and red.

4. Bake casserole for 30 minutes or until the top is crisp and golden.

Adapted from ''Vineyard Harvest"