Crispy Zucchini and Corn Casserole

Ingredients

• 4 tablespoons extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon sea salt
• 1 teaspoon dried thyme
• 1/2 (120 mL) cup water
• 1 ½ tablespoons extra virgin olive oil, (plus more for finishing)
• 3 cups of thinly sliced zucchini ((about 3 small-medium)*)
• 2 medium-large ears of corn ((about 1 1/2 cups corn kernels))
• 2 small jalapeños, (finely chopped (omit seeds for a very mild version))
• Basil Sauce ((recipe below))
• 2 cups (228g) shredded vegan cheese (I used Violife mozzarella)**
• 1 cup (240-250g) of your favorite marinara sauce
• 1 heaping cup ((65-70g) panko bread crumbs)
• Flaky sea salt and black pepper for serving
• Thinly sliced basil, (for serving)
• 1 large shallot, (thinly sliced)
• 4 garlic cloves, (thinly sliced)
• 2 cups tightly packed ((32g) basil leaves)