2 large sliced tomatoes
2 cups of shredded mozzarella cheese
1 summer squash
1 medium zucchini
2/3 cup of reduced balsamic vinegar
1/2 cup of toasted Panko breadcrumbs
1 cup of heavy cream
2 large eggs
1 teaspoon each of salt and pepper
Whisk together vinegar, heavy cream, eggs, salt and pepper.
Thinly slice zucchhini and squash. In a medium size casserole dish, layer squash, zucchini and tomatoes. Pour liquid over layered dish. Top with mozzarella cheese and then with breadcrumbs.
Bake in a 350 degree oven for 30 minutes.