Sunday, July 11, 2010

Summer Casserole with Asiago Cheese

This recipe was clipped from a summer edition of the Detroit Free Press a number of years ago and has been stored away & almost forgotten...until now when the zucchini are flowing so freely!
The above picture depicts the tomatoes, summer squash and zucchini layered in a 9 x 13 pan, prior to baking.

This photo (above) is the casserole with the asiago cheese mixture sprinkled over the veggies prior to baking.

After baking for about 30 minutes, the casserole is ready for eating! This recipe is quick and easy and the taste is wonderful...the asiago cheese is so good!


1 large shallot, peeled & thinly sliced (or two - 3 small)
6 medium sized tomatoes (not overly ripe), washed & sliced (1/2" thick)
1 large or two small zucchini, sliced 1/4"thick on the bias
1 large or 2 small summer squash, sliced 1/4" thick on the bias
Arrange the above in rows in a 9 x 13 pan, alternating "colors".

In a small bowl mix together:

1 cup shredded Asiago Cheese
1/4 cup (approx.) of Italian breadcrumbs
1/4 cup (approx.) olive oil
Salt & Pepper to taste

Now spread the above mixture over the veggies.

Bake at 375 degrees for about 30 minutes or until zucchini tests tender.

Garnish with fresh basil.

So quick & easy and can be enjoyed alone or with a fillet of fish

1 comment:

  1. I remember this from a few years back. I will be making this when the tomatoes come on!!