This dish can be made ahead and is great for transport because there is no cream or milk in it. It can also be made ahead and refrigerated. Bring it to room temperature for 30 minutes before cooking!
Serves 6 – 8
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium red onion, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 2 medium yellow squash or zucchini cut into ¼-inch round slices
- 1 red bell pepper, seeded and cut into ½ inch pieces
- ¾ teaspoon salt
- ¼ cup fresh basil or oregano leaves, coarsely chopped
- ½ cup plus 2 tablespoons grated Parmesan cheese
- 1 pound tomatoes (Cherry tomatoes can be used whole or halved. Larger tomatoes should be cored and thickly sliced)
- ½ cup breadcrumbs or Panko
Preheat oven to 375 degrees.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and garlic and cook for 4 to 5 minutes, stirring occasionally, until the onion is tender.
Add the squash and bell pepper. Sprinkle with ½ teaspoon of the salt and cook for 7 to 10 minutes, stirring occasionally, until the squash is tender. Stir in the fresh basil or oregano and 2 tablespoons of the Parmesan.
Spoon the mixture into a 9 X 9-inch baking dish. Top with tomato slices or whole cherry tomatoes. Sprinkle top with remaining ¼ teaspoon salt.
In a bowl, toss the breadcrumbs with the remaining Parmesan and 1 tablespoon olive oil. Sprinkle over the vegetables. Bake for 20 minutes or until the topping is crisp and lightly brown. Serve hot or at room temperature.
*This dish can also be prepared in an oven-proof skillet and served in the skillet for a more rustic look.