This easy to put together zucchini and tomato casserole can do duty as an antipasto, light lunch or side to a meat, fish, or poultry course. It is the perfect summer dish when tomatoes and zucchini are at their peak of freshness.
2 tablespoons unsalted butter
4 slices of bread, crusts trimmed and each slice cut into 4 triangles
3 tablespoons Filippo Berio extra-virgin olive oil
1/2 cup fresh bread crumbs
1 1/4 teaspoons dried oregano
Fine sea salt to taste
Grinding coarse black pepper
4 or 5 large plum tomatoes, peeled and sliced into thin rounds
2 medium zucchini, sliced into thin circles
1/2 pound-semi soft Fontina cheese, grated.
Preheat oven to 375F.
Melt the butter over medium heat in a non-stick sauté pan and brown the bread triangles on both sides. Cool them and set aside.
Heat 1 tablespoon of the oil in the same pan; stir in the bread crumbs and brown them in the oil. Transfer the crumbs to a small bowl; stir in the oregano, 1/4 teaspoon salt, and a grinding of pepper. Set the mixture aside.
Lightly coat a 9 x 12 x 2-inch baking dish with 1 tablespoon of the remaining olive oil. Make a layer of tomatoes in the base of the dish and sprinkle them with a little salt and pepper. Make a layer of zucchini over the tomatoes. Sprinkle the zucchini with 1/2 of the cheese. Make two more
layers each of tomatoes, zucchini, salt, and pepper. Make a final layer of zucchini, the remaining cheese, and tomato slices. Place the bread triangles in a layer over the tomatoes. Drizzle with the remaining 1 tablespoon olive oil.
Cover the baking pan with foil and bake for 20 minutes. Remove the foil and bake an additional 30 minutes. Five minutes before the dish is done, sprinkle the bread crumb and oregano mixture evenly over the top. Serve hot or at room temperature.
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