Zucchini and Tomato Casserole with Asiago Crust

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This casserole is a big hit at pot lucks, can be made ahead of time and reheated, and freezes well.

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  • 8

Ingredients

  • 3 lb medium tomatoes
  • 2 lb zucchini and/or yellow crookneck squash
  • 1 c Asiago cheese, shredded
  • 3/4 c breadcrumbs (Progresso Italian seasoned bread crumbs add a lot of flavor)
  • 1/4 c olive oil
  • Shredded Italian Cheese Blend
  • salt and papper to taste
  • 1/4 c fresh basil, slivered.

Preparation

Step 1

Preheat oven to 375 degrees.
Slice the tomatoes about 1/2 inch thick.
Slice the squash about 1/4 inche thick.
Lay tomato and zucchini slices in rows, alternating zucchinii and tomato slices.
Season the tomatoes and zucchini with salt and pepper to taste.

In a small bowl mix together the Asiago, breadcrumbs and oilive oil until combined.
Try to place the mixture in the middle of each row of tomatoes and zucchini so you can see a contrast of red and green and/or yellow.
Sprinkle with Shredded Italian Cheese Blend
Bake 30-40 minutes or until the top is golden and teh zucchini is just tender.
Remove and garnish with basil.

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