Makes a 3 quart casserole
1 Zucchini, large dice
1 Yellow Squash, large dice
1 Eggplant, large dice
2 cups breadcrumbs, unseasoned
½ cup Pecorino Romano, grated
¼ cup olive oil, plus ¼ cup for bread crumbs
1 teaspoon Pro Seasoning All Purpose
10-12 Basil leaves, chopped
2 cups Sunday Gravy (recipe button bellow) or any tomato sauce
Method of prep
If you have a braising pan that is oven safe, that’s a great tool to use for this recipe. Otherwise, you can start the recipe in a saute pan and finish in a casserole pan.
Preheat oven to 375 degrees F
Start by preheating your pan or braising pan over medium heat. Add the olive oil to the pan and preheat until it begins to shimmer. Add eggplant to the pan and cook while stirring occasionally for about 5-7 minutes. Next, add zucchini and squash to the pan. Cook for another 5-7 minutes. Add the seasoning and gravy to the pan and stir. Mix in half of the basil. If using a casserole dish, layer the squash mixture onto the bottom of the dish. If using a braising pan, place the whole pan into the oven.
Bake in the oven for 10 minutes. While the squash is baking, mix the rest of the olive oil, Pecorino Romano, breadcrumbs, and basil in a bowl. Remove the squash from the oven and sprinkle the breadcrumb topping evenly over the top. Bake for another 10 minutes or until golden brown. Serve.
Comments