This recipe is a great way to make good use of a bounty of summer’s flavorful vegetables. The vegetables do require some advance preparation before being combined into a casserole and baked, but the extra steps ensure great flavor.

The zucchinis are cut into large chunks and quickly sautéed over high heat to give them a little char and caramelize the edges. Now, the fresh corn is sautéed with onions and oregano again to allow the corn to slightly caramelize. Then, the tomatoes are folded in and cooked just enough to soften them.  

Making fresh pesto is easy, especially with the help of a food processor. The only real labor is removing the leaves, washing them, and making sure they are perfectly dry before proceeding.

In addition, this recipe is part of the Convection Meal:  Convection Baked Turkey Breast

INGREDIENTS

5 large zucchini, halved lengthwise, cut into large chunks

1 medium yellow onion, cut into small dice

4 ears fresh yellow corn, kernels removed

4 cloves garlic, smashed and coarsely chopped

½ tsp dried oregano

1 basket of very ripe small tomatoes, halved

5 medium Yukon Gold potatoes, steamed until fork-tender and cut into ¼” thick slices

½  cup basil pesto

1 cup panko breadcrumbs

½ cup grated Parmesan cheese

For the Pesto

1 large bunch of basil, leaves washed and thoroughly dried

4 cloves garlic, peeled

2 tbsp toasted pine nuts or walnuts

Approx ⅔ cup olive oil

METHOD

Lightly oil a large oven-proof casserole dish and set aside.

Steam the whole potatoes for 15-20 minutes, until fork-tender, in the steam oven using the Steam mode or with a little water on the cooktop. Set aside to cool, then cut into ¼” thick slices.

Preheat the oven to 350°F/175 °C in Convection Bake or Convection Roast mode.

Heat a large skillet over medium heat, add the olive oil, and increase the heat to medium-high. Sauté the zucchini in batches until nicely caramelized on the edges. When all the zucchini are cooked, transfer them to a large shallow mixing bowl.

In the same pan, over moderate heat, sauté the onions until softened. Then, stir in the corn and cook for 5-6 minutes, until the corn begins to brown on the edges.  Add the oregano, tomatoes, and garlic, and continue cooking for a few more minutes over moderate heat.  Transfer the corn mixture to the mixing bowl with the zucchini. Season with sea salt and freshly ground pepper and mix gently to combine.

Place a layer of potatoes at the bottom of the casserole dish, then top with a few spoonful of pesto and spread it evenly over the potatoes.  Spoon half of the zucchini corn mixture over the potatoes. Top with another layer of potatoes and pesto, and then spoon the remainder of the zucchini corn mixture over the top. If you have extra pesto, add it to the top layer of vegetables.

Combine the panko and grated Parmesan cheese, then spread them evenly over the top of the casserole.  

Bake for 30 minutes until the topping is golden.

Serves 6

To make the pesto, place the leaves, garlic, and nuts in the bowl of a small food processor. Add a generous pinch of kosher salt and some freshly ground black pepper.  Pulse a few times to mince the mixture, then with the motor running, add enough oil to make a smooth, spreadable paste. Taste and add more salt if necessary. Extra pesto can be scraped into a small container and stored in the freezer or refrigerated for a few days.

Note: This recipe doesn’t use Parmesan cheese, but if you prefer to add cheese, fold in a ¼ - ½ cup.