(printable recipe) - serves 4.
1 Lb Zucchini, sliced into 1/4" thick rounds.
1 Lb Yellow Zucchini, sliced into 1/4" thick rounds.
3-4 Large Ripe Tomatoes, sliced 1/4" thick.
2 Medium Onions, halved and sliced thin (approx. 3 cups).
2 Medium Sized Garlic Cloves, minced.
1 Tbsp Fresh Thyme, stemmed and chopped.
6 Tbsp Extra Virgin Olive Oil.
1 Handful Fresh Basil Leaves, chopped or roughly torn.
1 C Panko Crumbs.
1 C Parmesan Cheese, grated.
Coarse Sea Salt and Fresh Cracked Black Pepper.
Extra Virgin Olive Oil.
What to Do:
Toss the zucchini in a colander with a good helping of salt. Let sit for about 45 minutes and drain well - you may want to pat dry with a tea towel to remove excess moisture.
In a separate colander (or lay on a towel on the counter) - do the same with the tomatoes.
As your veggies de-moisturize, heat a couple Tbsp of oil in a large saute pan over medium heat. Once hot, add the onions. Stir well. Turn the heat down to medium-low and slowly caramelize them, stirring every few minutes or so until dark golden brown. Remove from the heat and set aside.
Pre-heat your oven to 400 degrees F and spray a 9 X 9" baking dish with non-stick spray.
As the oven heats, combine the garlic, 3 Tbsp of oil, a good helping of pepper and thyme in a mixing bowl. Add the zucchini and toss well to coat.
Pour the entire zucchini bowl into the prepared baking dish, topping with the onions and finishing off with the tomatoes, overlapping just slightly.
Place in the oven and bake 40-45 minutes or until the tomatoes are pulling away from the sides of the dish and the edges are just starting to brown.
In a bowl, mix together the panko, parmesan and a Tbsp of oil. Remove the dish from the oven, turn the heat up to 450 degrees and top with this mixture. When the oven is ready, place back inside and allow the top to brown and crust (approx 5-10 minutes).
Remove from the oven, top with the basil, and serve.
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