Warm and satisfying, enjoy this as a side dish or vegetarian entrée. Pair with crusty Crumb Brothers' breads to soak up all the tasty juices. Serves 6 – 8 as a side or 3 - 4 as an entrée.
- 3 organic zucchini
- 1 organic white or yellow onion
- 3 – 6 organic heirloom tomatoes, any variety or mix of colors (about 2 - 3 pounds)
- 1 small handful fresh organic basil
- 1 small handful fresh organic Italian parsley
- 4 organic garlic cloves
- 6 oz. Cravero Parmigiano-Reggiano cheese
- ¼ cup LHF California extra virgin olive oil
- Diamond kosher salt and Pohnpei Pepper Co. pepper
Slice the tomatoes as thin as practical, or about ¼ inch thick.
Trim the zucchini ends. Cut the zucchini on a bias (diagonal) into ¼ inch thick slices.
Thinly slice the onion.
Trim any rough ends from the basil. Stack into a pile, and slice into thin strips (chiffonade.)
Finely mince or grate the garlic cloves.
Chop the parsley.
Grate the cheese.
Preheat the oven to 350° F
Heat a large skillet over medium heat. Add in half of the olive oil, and sauté the onions until softened and translucent, about 4 – 6 minutes. Mix in the garlic and sauté for another 2 minutes. Remove from the heat and set aside. Salt and pepper to taste.
Pour 1 tablespoon of the olive oil into large casserole dish (3 quart.) Layer about one third of the zucchini slices around the bottom of the pan, then top with about one third of the sliced tomatoes. Sprinkle with about half of the basil and parsley, then about a third of the cheese. Repeat the process two more times (like this: zucchini – tomato - remaining herbs – cheese – zucchini – tomato) except reserving the final third of cheese and skipping the last layer of fresh herbs.
Top the casserole with the sautéed onions and garlic. Sprinkle remaining cheese, dust with salt and pepper, and drizzle remaining olive oil on top.
Lightly cover with foil, and bake for 30 minutes. Remove the foil and bake an additional 15 – 25 minutes or until the cheese is brown bubbly and the vegetables are soft. Allow to rest 5 – 10 minutes before serving. Serve alongside crusty bread to soak up all the juices.