This recipe is easily adapted based on whatever vegetables you have in your kitchen or garden throughout the summer.
You could use yellow crookneck squash instead of (or along with) zucchini, for example, and you could add fresh sliced mushrooms if you'd like, as well. Enjoy being creative in your kitchen!
Extra-virgin olive oil
Sweet onions (such as Noonday or Vidalia onions)
2-3 large zucchini
One pint cherry or grape tomatoes
1 to 2 cups grated Romano pecorino, Parmesan or Grana Padano cheese
1 to 2 cups Italian seasoned Panko or regular breadcrumbs
1 leek, thinly chopped
2 cloves of fresh garlic, minced or 2 tsp. of jarred garlic
Fresh oregano leaves, finely minced
Salt and pepper, to taste
In a large cast iron skillet over medium heat, drizzle three TBS olive oil.
Layer Noonday or other sweet onion slices in bottom of pan, to cover.
Thinly slice 2-3 zucchini, then form single layer of slices atop the onion slices.
Sprinkle a handful of grated Romano or Grana Padano cheese over all.
Sprinkle a handful or two of Panko (Italian Seasoned, if available) or regular Italian seasoned bread crumbs over the cheese.
Sprinkle cherry tomatoes all around the pan,
Add some chopped leeks, if desired.
Top with garlic and oregano leaves.
Drizzle with olive oil, sprinkle more cheese, more bread crumbs, and then repeat layers, if desired.
Place skillet in a 425 degree oven until all looks caramelized (tomatoes will burst, etc., when it's ready)
Garnish with snipped fresh basil leaves.