Ingredients Jump to Instructions ↓

  1. 1 pound(s) yellow squash , cut into 1/4-inch-thick slices 1 pound(s) ripe tomatoes , halved, seeded, cut into 1/3-inch-thick slices 2 tablespoon(s) olive oil

  2. Salt

  3. Pepper

  4. 2 tablespoon(s) chopped basil

  5. 1 1/2 cup(s) whole milk

  6. 2 tablespoon(s) cornstarch

  7. 3 large eggs

  8. 1/4 cup(s) snipped fresh chives

  9. 5 ear(s) corn

  10. 3/4 cup(s) panko (Japanese-style bread crumbs)

  11. 3/4 cup(s) shredded extra-sharp Cheddar cheese

  12. 1/2 cup(s) shredded mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F.

  2. In greased shallow 3-quart. baking dish, arrange squash and half of tomatoes in single layer, overlapping. Drizzle with half of oil; sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper, and half of basil. Roast 25 minutes or until slightly dry.

  3. Meanwhile, in large bowl, whisk milk, cornstarch, and 1/8 teaspoon each salt and pepper until cornstarch dissolves. Whisk in eggs and half of chives.

  4. Cut corn kernels from cobs. In bowl, combine panko, 1/4 cup Cheddar, 1/8 teaspoon each salt and pepper, and remaining basil, chives, and oil.

  5. Sprinkle remaining cheeses evenly over roasted vegetables. Top with corn; pour milk mixture over all. Place raw tomatoes around edge, slightly overlapping. Sprinkle panko mixture evenly over top.

  6. Bake 25 to 30 minutes or until browned and knife inserted in center comes out clean. Cool in pan on wire rack 10 minutes.


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