If you are serving a large crowd I have prepared this dish in layers , similar to a lasagna. I simply layer shallots then zucchini and tomatoes, then the cheese mixture. Bake this layered dish for approximately 45 minutes or until zucchini is tender and cheese mixture is crispy and golden on the top.

1 shallot, very thinly sliced
3 pounds, med to large tomatoes
2 pounds zucchini
1 cup shredded Asiago cheese
3/4 cup bread crumbs
1/4 cup olive oil
salt and pepper
1/4 cup slivered fresh basil

1 shallot, very thinly sliced 3 pounds, med to large tomatoes 2 pounds zucchini 1 cup shredded Asiago cheese 3/4 cup bread crumbs 1/4 cup olive oil 1/4 cup slivered fresh basil

Preheat over to 375 degrees
Spread the shallot slices evenly over the bottom of a 9x11 inch baking dish. Slice the tomatoes about 1/2 inch thick. Slice the zucchini about 1/4 inch thick on the bias. Lay tomato and zucchini slices in rows, alternating zucchini and tomato slices. You should be able to fit 3 rows in the dish.

In a small bowl, mix the cheese, bread crumbs,basil and olive oil until combined. Season the tomatoes and zucchini with salt and pepper to taste and top with cheese mixture. Try to place the cheese mixture in the middle of each row so you can still see the beautiful contrast of green and red.

Bake for about 30 minutes , until crispy and golden on top