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I saw Emeril do this on TV and it looked so pretty, then we tried it and it tasted as good as it looks. Wonderful taste, easy dish, great with a plain meat like grilled steak or chicken.
- 1 1⁄2 lbs zucchini, ends trimmed and cut crosswise into 1/4-inch thick slices
- 1 1⁄2 lbs yellow squash, ends trimmed and cut crosswise into 1/4-inch thick slices
- 2 tablespoons olive oil
- 1 1⁄2 lbs yellow onions, halved and thinly sliced
- 2 teaspoons chopped fresh thyme
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon ground black pepper
- 1⁄2 cup extra virgin olive oil
- 2 tablespoons chopped fresh basil
- 1 teaspoon minced garlic
- 2 teaspoons all-purpose flour
- 1 roasted red pepper, peeled, stems and seeds removed, cut into 1/8-inch strips
- 1⁄4 cup breadcrumbs
- 1⁄4 cup grated parmesan cheese
- 2 tablespoons grated parmesan cheese
- Preheat the oven to 350°F.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the onions, thyme, salt, crushed red pepper, and ground black pepper, and sauté until the onions are softened and caramelized, about 15 minutes In a small bowl combine the extra virgin olive oil, basil, and garlic, and steep 15 minutes.
- In a large ziploc baggie, toss a few of the zucchini and squash at a time with the flour to lightly coat.
- Rub 1 tablespoon of the basil oil on the bottom of a baking dish.
- Spread the onions in a layer on the bottom of the baking dish.
- Arrange a row of zucchini lengthwise on top of the onions, overlapping the edges slightly.
- Lay a thin row of red peppers next to the zucchini, then a row of squash.
- Repeat with the remaining ingredients.
- Evenly drizzle the remaining basil oil over the vegetables.
- Top with an even coating of breadcrumbs, then cheese.
- Bake until light golden brown on top, about 40 minutes.
I was looking for a good way to fix zucchini and this was a great way! Thanks!
This bakes up as elegant, pretty, and delicious as the chef who posted it. Thanks for sharing MG!
Really nice tasting dish. I must admit that your statement in the description about it being an "easy dish" isn't exactly accurate..... There are many steps and lots of prep work needed to pull it off. (I had no roasted red peppers, so I even had to take the time to do that!) But, it is a keeper- I'll place it in my "fancy-schmancy" file because it really is quite lovely. (I recomend sticking to the "grated" parmesan recommendation... I used shredded and it turned out a bit burned looking- still tasted great though!