2 lbs. assorted summer squashes
2 medium red onions
4 ears sweet corn, kernels shaved and reserved
4-5 medium-sized heirloom tomatoes
4 cloves garlic, chopped coarse
Extra-virgin olive oil
1 bunch fresh basil leaves, chiffonade
2 cups Italian Fontina cheese, shredded
2 cups seasoned bread crumbs
½ cup Parmigiano-Reggiano, grated
Kosher or sea salt and cracked black pepper to taste
Preheat oven to 375ºF.
Prep vegetables; cut tomatoes and squashes into slices about a fingers width thick. Remove tops and bottoms of onion; cut each onion in half, lay each half on its side and cut into ¼-inch-thick strips (lyonnaise).
Cook squash over medium-high heat with a little olive oil until caramelized on both sides. Remove from the pan and set aside. In the same pan, sauté onions and garlic until golden brown, then add corn kernels and cook for another 3-5 minutes; add fresh basil.
In an 8- to 9-inch baking dish, layer the ingredients, beginning with the squash, next a layer of tomatoes and sprinkling of salt and pepper, followed by a layer of the corn and onion mixture, and finally a layer of Fontina cheese; repeat once more. Drizzle olive oil over the mixture and a little more salt and pepper.
In a bowl, mix breadcrumbs and Parmigiano-Reggiano together until well mixed. Sprinkle this mixture over the top of the vegetables and place dish in the oven on the center rack. Bake for about 45 minutes; crust should be golden brown.
Remove from oven and let stand 10 to 15 minutes before serving or refrigerate and chill overnight for a great addition to a picnic.
Recipe shared from: http://www.nuggetmarket.com/recipes.php?id=204