Caprese Zucchini Casserole

Name: Caprese Zucchini Casserole
Total time: 55 min
Ingredients: 2 medium zucchini and/or summer squash, sliced; 2 medium tomatoes, sliced; ¼ cup finely chopped shallot; ¼ cup chopped basil plus 2 tablespoons, divided; 1 tablespoon extra-virgin olive oil; ½ teaspoon salt; ¼ teaspoon ground pepper; ¾ cup shredded fresh mozzarella cheese (3 ounces); 1 dash Balsamic vinegar

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Total: 55 minutes

Author : Carolyn Casner

Ingredients

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2 medium zucchini and/or summer squash, sliced2 medium tomatoes, sliced¼ cup finely chopped shallot¼ cup chopped basil plus 2 tablespoons, divided1 tablespoon extra-virgin olive oil½ teaspoon salt¼ teaspoon ground pepper¾ cup shredded fresh mozzarella cheese (3 ounces)1 dash Balsamic vinegar

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Instructions

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Step 1

Preheat oven to 400 degrees F. Coat an 8-by-8- or 7-by-10-inch baking dish with cooking spray.

Step 2

Arrange squash and tomatoes decoratively, like rows of shingles (some may need to be cut in half), in the prepared dish.

Step 3

Combine shallot, 1/4 cup basil, oil, salt and pepper in a small bowl. Spoon the mixture over the vegetables. Sprinkle evenly with mozzarella. Bake until the vegetables are tender and the cheese has melted, about 30 minutes. Sprinkle with the remaining 2 tablespoons basil. Drizzle with balsamic vinegar, if desired.