Shelly's Recipe

LAYERED VEGETABLE CASSEROLE

Category: Sides

8 tbsp butter, divided
4 tbsp olive oil, divided
4 medium zucchini squash, sliced 1/4” thick
1 tsp ground black pepper, divided
3 medium yellow squash, sliced 1/4 inch thick
1 medium eggplant, sliced 1/4” thick
1 large yellow onion, sliced 1/4” thick
6 large eggs, lightly beaten
2 cups half-and-half
1 tsp dried thyme, parsley and basil
1 tbsp chopped fresh chives
1 (28 oz) can diced tomatoes with roasted garlic and onion, drained
2 1/2 cups panko (Japanese breadcrumbs), divided
1 3/4 cups Asiago cheese, grated and divided
Garnish: chopped fresh parsley

Preheat oven to 350. Lightly grease a 4 quart baking dish. Melt 2 tbsp butter in a large skillet. Add 1 tbsp olive oil. Place zucchini in skillet and season with 1/4 tsp salt and pepper. Cook until tender, about 6 to 8 minutes, drain on paper towels; set aside. Repeat process for remaining vegetables in separate batches.

In a medium bowl, wisk eggs and half-and-half. Stir in chopped fresh herbs. Sprinkle 1 cup panko in bottom of prepared baking dish. Layer eggplant over panko. Pour ¾ cup egg mixture on top and sprinkle with 1 1/4 cups cheese and 1/2 cup panko. Layer zucchini and pour 3/4 cup egg mixture on top. Sprinkle with 1/2 cup panko. Layer onions over panko, top with diced tomatoes. Pour 3/4 cup egg mixture over tomatoes. Sprinkle with 1/2 cup panko. Layer squash over panko. Top with remaining egg mixture and remaining cheese. Bake for 35 to 40 minutes. Garnish with chopped fresh parsley, of desired. Note; It is important to layer in the order listed in the procedure.