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Burrata Summer Veggie Bake

Ingredients

  • 6 medium yellow squash (about 8 ounces each), sliced 1/4" thick
  • Kosher salt
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 large yellow onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon fresh thyme leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 4 vine-ripened tomatoes, thinly sliced
  • Freshly ground black pepper
  • 2 tablespoons thinly sliced or shredded fresh basil, divided, plus whole leaves for serving
  • 2 ounces Parmesan, grated (about 1 cup), divided
  • 1 lemon, zested
  • 1 large ball of burrata (from an 8 ounce container)
  • 1 cup panko breadcrumbs

Cooking Instructions

Step 1: Arrange a rack in the center of oven; preheat to 400 degrees F.  Place a squash in a large bowl; season with 1 tablespoon salt and gently toss to combine.  Let sit until ready to use.

Step 2: In a large nonstick skillet over medium-high heat, heat 1 tablespoon oil.  Add onion and garlic; season with 1/2 teaspoon salt.  Cook, stirring occasionally, until softened and just starting to brown on the edges, 8 to 10 minutes.

Step 3: Add thyme and red pepper flakes and cook, stirring, until warmed through, about 2 minutes.  Transfer onion mixture to a medium bowl; reserve skillet.

Step 4: Rinse salt off squash, then place in a clean kitchen towel.  Continue to squeeze until most liquid is drained.  Add squad to bowl with onion mixture.  Add 1 tablespoon oil and 1 teaspoon salt and toss to combine.

Step 5: Transfer half of squash mixture to a 9″x13″ baking dish; spread to cover bottom of dish.  Top with half of tomatoes; season with salt and pepper.  Sprinkle with 1 tablespoon sliced basil, then 1/2 cup Parmesan.  Top with remaining squash and tomatoes, season with salt and pepper.  Sprinkle with 1 tablespoon sliced basil.

Step 6: Tightly cover dish with foil and bake until veggies are softened and juices are bubbling, 30 to 35 minutes.

Step 7: Uncover baking dish and continue to bake for 5 minutes more.

Step 8: Meanwhile, in a small bowl, mix lemon zest and remaining 1/2 cup Parmesan.  Sprinkle Parmesan mixture over and continue to bake until topping is golden brown, 5 to 7 minutes.

Step 9: In reserved skillet over medium heat, heat remaining 1 tablespoon oil.  Toast panko, stirring frequently, until fragrant and deep golden brown, about 5 minutes.

Step 10: Sprinkle with panko.  Immediately top casserole with burrata, tearing into pieces as you go; season with sand and pepper, if needed.  Top with basil leaves.

Enjoy this celebration of summer veggies from Delish!