- 1 1/2 pounds zucchini, ends trimmed and cut crosswise into 1/4-inch thick slices
- 1 1/2 pounds yellow squash, ends trimmed and cut crosswise into 1/4-inch thick slices
- 2 tablespoons olive oil
- 1 1/2 pounds yellow onions, halved and thinly sliced
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon ground black pepper
- 1 roasted red bell pepper, peeled, stems and seeds removed, cut into 1/8-inch strips
- 1/2 cup extra virgin olive oil
- 2 tablespoons chopped fresh basil
- 1 teaspoon minced garlic
- 2 teaspoons all-purpose flour
- 1/4 cup breadcrumbs
- 1/4 cup plus 2 tablespoons grated Parmesan cheese
- Lay the zucchini and squash slices in a flat layer on kitchen towels. Lightly salt on both sides and let sit until most of the liquid has been released, about 2 hours.
- Preheat the oven to 350°F.
- In a large skillet, heat the olive oil over medium-high heat. Add the onions, thyme, salt, crushed red pepper and ground black pepper, and saute until the onions are softened and caramelized, about 15 minutes.
- In a small bowl combine the extra virgin olive oil, basil and garlic, and steep 15 minutes.
- In a large bowl, toss the zucchini and squash with the flour to lightly coat.
- Rub 1 tablespoon of the basil oil on the bottom of a baking sheet. Spread the onions in a layer on the bottomof the baking sheet. Arrange one row of zucchini lengthwise on top of the onions, overlapping the edges slightly. Lay a thin row of red peppers next to the zucchini, then a row of squash. Repeat with the remaining ingredients. Evenly drizzle the remaining basil oil over the vegetables. Top with an even coating of breadcrumbs, then cheese.
- Bake until light golden brown on top, about 40 minutes.
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