Ingredients
- 1 TBSP olive oil
- 4 TBSP butter, plus a little extra for the baking dish
- 1 summer squash, sliced thin
- 1 zucchini, sliced thin
- 1 1/2 large beefsteak tomatoes, sliced thin (approximately 2 cups)
- 1/2 large onion, diced (approximately 1/2 cup)
- 4 cloves garlic, minced
- 1 bunch asparagus, broiled and cut into 1 inch pieces (Need instructions for how to broil asparagus? I shared a recipe a while back-- http://cookingfrommyhearth.blogspot.com/2011/03/broiled-asparagus.html)
- 1 cup panko breadcrumbs
- 1 TBSP italian seasoning
- 3 cups "italian blend" cheese (mozzarella, parmesan, asiago, provolone, fontina, etc.)
- salt and pepper (on the asparagus), to taste
To Make
- Preheat your oven to 350 degrees Fahrenheit.
- Heat up a skillet, add the olive oil, and sauté the onions and garlic until translucent and lightly browned. Add a little salt if you like.
- Grease an 8x8 baking pan with butter.
- Layer your casserole: First a zucchini and squash layer, then onions and garlic, then asparagus, then tomatoes, then cheese. Repeat until you reach the top of the pan and top with cheese.
- Melt the 4 TBSP butter and stir into the panko and italian herbs.
- Top the casserole with the panko blend and any remaining cheese.
- Cover the dish with foil and bake, covered, for 25-30 minutes.
- Uncover the baking dish, raise the temperature of the oven to 400 degrees Fahrenheit, and bake the casserole for another 5-10 minutes... until the breadcrumbs are golden brown. Be sure to keep an eye of things during this stage; the breadcrumbs can burn very easily.
- Allow the cooked casserole to rest for 10 or so minutes before serving to give it the opportunity to set.