Zucchini and Tomato Casserole with an Asiago Crust
by Tina Miller
- 1 shallot, very thinly sliced
- 3 pounds medium to large tomatoes
- 2 pounds zucchini
- 1 cup shredded Asiago cheese (about 1/4 pound)
- 3/4 cup bread crumbs
- 1/4 cup olive oil
- Salt and pepper
- 1/4 cup slivered fresh basil
Preheat the oven to 375°F.
Spread the shallot slices evenly over the bottom of a 9- x 11-inch baking dish. Slice the tomatoes about 1/2 inch thick. Slice the zucchini about 1/4 thick on the bias. Lay tomato and zucchini slices in rows, alternating zucchini and tomato slices. You should be able to fit 3 rows in the dish.
In a small bowl, mix the cheese, bread crumb, and olive oil until combined. Season the tomatoes and zucchini with salt and pepper to taste and top with the cheese mixture. Try to place the cheese mixture in the middle of each row so you can still see the beautiful contrast of green and red.
Bake for 30 minutes, until crispy and golden on top.
Recipe yields 6 servings.