Ingredients:

  • 2 large zucchini (approx. 500g), sliced into 1/4-inch rounds
  • 2 large yellow summer squash (approx. 500g), sliced into 1/4-inch rounds
  • 4 Roma tomatoes (approx. 400g), sliced into 1/4-inch rounds
  • 1 large sweet Vidalia onion (approx. 250g), thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp (6g) Kosher salt
  • 1/2 tsp (1g) Cracked black pepper
  • 1 cup (60g) Panko breadcrumbs
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp smoked paprika

Instructions:

  1. Place the sliced zucchini and yellow squash in a large colander over the sink. Toss with 1 teaspoon of kosher salt and let sit for 10 minutes to draw out excess moisture.
  2. Pat the vegetable slices thoroughly dry with a clean kitchen towel to ensure the casserole remains crisp rather than watery.
  3. Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch ceramic or glass baking dish with a drizzle of olive oil.
  4. Shingle the zucchini, squash, and tomato slices vertically in the dish, alternating colors for a visual effect. Tuck the sliced onions and minced garlic between the rows.
  5. In a small mixing bowl, combine the panko breadcrumbs, grated Parmesan, olive oil, thyme, smoked paprika, and black pepper. Stir until the crumbs are evenly coated in oil.
  6. Sprinkle the breadcrumb mixture evenly over the top of the vegetables. Bake for 30 minutes, or until the vegetables are tender and the topping has achieved a deep mahogany-gold crunch.