An easy summer casserole to use up all that zucchini! Zucchini and cheese. Enough said.
6 sundried tomatoes (not packed in oil)
4 medium zucchini
1 small onion, diced
¼ cup water
½ pound mozzarella, diced
3 tablespoons Parmesan, plus additional
Freshly ground black pepper
Soak the sundried tomatoes in boiling water for about 15 minutes to soften.
Wash the zucchini. Trim the ends off the zucchini. Cut 3 of the zucchini in half lengthwise and then into ½ inch rounds. Cut the last zucchini in half and then cut each half lengthwise. Cut each piece into long matchsticks. Reserve. (You will use these to top the zucchini sformato.)
Drizzle a bit of olive oil in a large pot and sauté the onion until soft and translucent, about 3 minutes. Add in the sliced zucchini and ¼ cup water. Cover and cook until soft, about 15 minutes. Remove from heat and set aside to cool.
Preheat the oven to 350 degrees Fahrenheit.
Drain the sundried tomatoes. Dice.
In a large bowl, lightly beat the eggs. Add in the mozzarella, sundried tomatoes and 3 tablespoons Parmesan. Season with salt and pepper.
Roughly chop the cooked zucchini and add to the egg mixture.
Lightly oil a small baking dish. Pour the mixture into the dish. Sprinkle with breadcrumbs and some Parmesan.
Tuck the remaining zucchini sticks in the top of the batter. (You may have some remaining, which can be reserved for another use.) Drizzle with a little olive oil and more Parmesan. Place in the oven and cook until top is browned, about 40 minutes.