This "Italian Garden Casserole" is a wonderful blend of the fresh garden vegetables and herbs that are so plentiful and in season right now. It's also quick and easy very healthy! Wow, you can't get better than that! Here is what you will need for this:
1 large zucchini or 2 medium, sliced in thin circles (about 2 cups)
1 large yellow squash or 2 medium, sliced in thin circles, (about 2 cups)
1 medium sweet onion, diced
1/4 cup fresh basil, chopped (can substitute 1 tsp. dried basil)
2 fresh tomatoes, sliced
1 tsp. Greek seasoning (can substitute seasoned salt)
black pepper to taste
1 cup shredded mozzarella cheese
2 cups Panko bread crumbs ( I used Italian seasoned)
1/2 cup grated Parmesan cheese
4 Tbs. butter, cut in pats
Layer the zucchini slices, yellow squash slices, chopped basil and diced onion in a 2 quart oven proof casserole dish or a 9"x9" baking dish. Cover with plastic wrap and microwave for about 2 - 3 minutes. Just long enough to release some of the water in the veggies. Drain any excess water. This just keeps the casserole from being too moist, since zucchini and yellow squash have so much water content. Sprinkle the Greek seasoning evenly over the vegetables.
Lay the tomato slices evenly over the top.
Sprinkle with the Mozzarella cheese. Cover with foil and bake in a 350 degree oven for 25 minutes. Uncover and the cheese will nice and melted.
Combine the Panko bread crumbs and the Parmesan cheese and sprinkle evenly over the top. Dot with butter.
Return to the oven and bake for 10-15 minutes or until the top is just browning!
This is a great side dish with just about any main dish or it's also a good vegetarian main dish!