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"I have many memories of trying to figure out different ways to use the bumper crops of zucchini from my grandfather's garden each year! I wish we had known about this amazing bake starring zucchini, mushrooms, and cheese. The first time we made this in the test kitchen, it was devoured by everyone there, kids and adults alike!" - Wendy, a cooking instructor at the Dr. Yum Project Kitchen
(we used 50/50 mozzarella and swiss)
we used 50/50 mozzarella and swiss
Preheat oven to 375 degrees. Heat 1 tablespoon of olive oil in a large, deep skillet over medium high heat. Add onion and garlic, saute until soft and translucent. Add corn, zucchini, and mushrooms to the pan and saute until veggies are soft, about 5-10 minutes. Remove from heat to cool. While the mixture is cooling, prepare the topping. In a medium size bowl, stir together panko, grated parmesan, 1 tablespoon of olive oil, and parsley. Set topping aside and in another bowl, beat eggs and whisk in shredded cheese. Once the vegetable mixture has cooled, transfer it to a large bowl with a slotted spoon to drain off extra water released while cooking. To the vegetable mixture add basil, oregano, and salt and mix to incorporate. Then add in the combined eggs and cheese and mix again. Line a 9x13 pan with parchment paper or grease the pan with nonstick spray. Transfer the vegetable mixture to the pan. Arrange zucchini slices on to so they lay flat. Sprinkle panko topping evenly across the top, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand 10-15 minutes before cutting into slices.