Ingredients:

3 tbsp. olive oil
1 medium red onion
2 clove garlic
2 golden squash, yellow squash, or zucchini
1 red bell pepper
¾ tsp. Kosher salt
¼ c. finely chopped fresh basil leaves
½ c. grated Parmesan cheese
2 tbsp. grated Parmesan cheese
1 lb. tomatoes
½ c. panko bread crumbs

Directions:

1 – Preheat oven to 375 degrees F.
2 – In a large skillet, heat 2 tablespoons oil over medium heat. Add onion and garlic and cook 7 minutes, stirring occasionally, until onion is tender.
3 – Add squash and bell pepper, sprinkle with 1/2 teaspoon salt, and cook 7 to 10 minutes, stirring occasionally, until squash is tender. Stir in basil and 2 tablespoons Parmesan.
4 – Spoon mixture into an 11- by 7-inch baking dish. Top with tomato slices and sprinkle with remaining 1/4 teaspoon salt. Scatter panko and remaining 1/2 cup Parmesan over the top and drizzle with remaining 1 tablespoon oil. Bake 20 minutes, or until topping is crisp and vegetables are piping hot. Serve hot or at room temperature.

Join The Cleveland West Side Moms Network Community

Stay up-to-date with what is happening in-and-around The Cleveland OH community with local events, community highlights, and exclusive deals.

Join Our Mailing List!

Get monthly event highlights, exclusive offers, invites, & more sent directly to your inbox.

You have Successfully Subscribed!