Ah, the fruits of summer. Tomatoes. Sweet onions. Summer squash. I don’t know about you, but I could eat Zucchini every day. Grilled, sauteed, baked or raw. In breads, salads, pastas or omelets. Good thing it’s so abundant! If you’re looking for things to do with your zucchini, consider this easy-to-prepare-dish featuring basil and fresh mozzarella. It’s light. It’s savory. It’s downright delicious. Move over Caprese Salad — I’ve found a new summer love:

2 tablespoons extra virgin olive oil
3 large cloves garlic, chopped
¼ cup purple onion, sliced or diced
3 medium zucchini, sliced in long pieces, 1/4 inch thick
4 tablespoons prepared basil pesto
1 tablespoon balsamic vinegar
1 pinch sea salt, to taste
Fresh ground black pepper, to taste
4 oz. Sorrentoz® fresh mozzarella cheese, sliced (garlic marinated mozzarella rocks)
2-3 vine ripe tomatoes, sliced thick
1 cup Italian style bread crumbs
½ + ¼ cup grated parmesan
Fresh basil leaves for garnish

Preheat oven to 350 degrees F. Lightly oil a gratin dish or large pie plate.


Heat a tablespoon of olive oil in a large skillet. Add the zucchini, garlic and artichokes, and sauté briskly just until the zucchini is a bit golden and still tender-crisp. Remove from heat and pour the veggies into a bowl to cool slightly.

When cooled, gently toss the zucchini mixture with the prepared basil pesto, to coat. Layer the pesto veggies in the gratin dish or pie plate.

Spread a scant third of the crumbs on the squash mixture. Layer with slices of mozzarella. Top with sliced tomatoes. Sprinkle the tomatoes lightly with balsamic vinegar. Season with sea salt and pepper. Sprinkle the remaining crumbs over the tomatoes. Sprinkle parmesan over that.

Bake the gratin until it is bubbly and hot, about 20-25 minutes.
Serve over penne tossed with basil pesto.