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Cooked by: Chef / Last Modified: 7/6/2008 / Base: Vegetables / Number of Servings: 4 |
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Directions: In a medium saute pan, heat 1/4 cup oil to smoking point. Carefully
add onions and saute until translucent. Season with salt and pepper
to taste. Remove from heat and transfer to a casserole dish. Lay a
single layer of tomatoes on top of the onions and sprinkle with half
of the basil leaves. Repeat with zucchini.
In a hot saute pan, saute the mushrooms in remaining olive oil until
soft. Add white wine, salt, and pepper. Layer over zucchini. Sprinkle
bread crumbs evenly over top of mushrooms. Repeat with Parmesan and
finish with remaining basil. Bake in a preheated 375øF oven for 30
minutes or until a golden crust has formed on the top. Remove from
oven, cut into portions, and place on individual plates and serve.
| Ingredients:
2 Yellow Onions; sliced
1/2 Pound(s) Wild Mushrooms; sliced
4 Zucchini; sliced on bias
3 large Tomatoes; sliced
2 Tablespoon(s) Fresh Basil; minced
1/4 Cup(s) Dry White Wine
1/2 Cup(s) Bread Crumbs
1/2 Cup(s) Parmesan Cheese; grated
1/2 Tablespoon(s) Black Pepper
1/2 Cup(s) Olive Oil |
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