3 tbsp. olive oil
1 medium red onion
2 clove garlic
2 golden squash, yellow squash, or zucchini
1 red bell pepper
¾ tsp. Kosher salt
¼ c. finely chopped fresh basil leaves
½ c. grated Parmesan cheese
2 tbsp. grated Parmesan cheese
1 lb. tomatoes
½ c. panko bread crumbs
1 – Preheat oven to 375 degrees F.
2 – In a large skillet, heat 2 tablespoons oil over medium heat. Add onion and garlic and cook 7 minutes, stirring occasionally, until onion is tender.
3 – Add squash and bell pepper, sprinkle with 1/2 teaspoon salt, and cook 7 to 10 minutes, stirring occasionally, until squash is tender. Stir in basil and 2 tablespoons Parmesan.
4 – Spoon mixture into an 11- by 7-inch baking dish. Top with tomato slices and sprinkle with remaining 1/4 teaspoon salt. Scatter panko and remaining 1/2 cup Parmesan over the top and drizzle with remaining 1 tablespoon oil. Bake 20 minutes, or until topping is crisp and vegetables are piping hot. Serve hot or at room temperature.