Peak summer produce shines in this rustic baked casserole featuring Alstede Fresh zucchini, yellow squash, vine-ripened tomatoes, and red or white bunching onions. Finished with a golden Parmesan herb topping, it’s an easy weeknight dinner or the perfect side dish for grilled meats. Prepare on the grill to cook and dine alfresco with easy clean-up!
Prep Time: 20 minutes
Cook Time: 55–60 minutes
Serves: 6
From Your Alstede Fresh Share:
2 medium zucchini, thinly sliced
2 medium yellow squash, thinly sliced
2 large homegrown tomatoes, thinly sliced
1 bunch red or white bunching onions, thinly sliced (reserve the green tops for garnish)
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
From Your Kitchen:
1½ cups marinara sauce * see easy recipe in index
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese, divided
½ cup panko breadcrumbs
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 teaspoon Italian seasoning
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Directions:
Preheat the oven to 375°F. Lightly grease a 9 x 13-inch baking dish with 1 tablespoon olive oil.
Place the sliced zucchini and yellow squash in a colander. Sprinkle with the salt and let stand for about 10 minutes to draw out excess moisture. Pat dry with paper towels.
In a small bowl, combine the panko, ¼ cup Parmesan cheese, basil, parsley, garlic, Italian seasoning, and the remaining olive oil. Toss until evenly coated.
