Crispy Zucchini and Corn Casserole

Scaled for 6 portions · 11 steps

1.5 tbspextra virgin olive oil, (plus more for finishing)3 cupthinly sliced zucchini ((about 3 small-medium)*)2medium-large ears of corn ((about 1 1/2 cups corn kernels))2small jalapeños, (finely chopped (omit seeds for a very mild version))—Basil Sauce ((recipe below))2 cup(228g) shredded vegan cheese (I used Violife mozzarella)**1 cup(240-250g) of your favorite marinara sauce1heaping cup ((65-70g) panko bread crumbs)—Flaky sea salt and black pepper for serving—Thinly sliced basil, (for serving)4 tbspextra virgin olive oil1large shallot, (thinly sliced)4garlic cloves, (thinly sliced)1 tspdried thyme0.5 tspsea salt2 cuptightly packed ((32g) basil leaves)2 tbspfreshly squeezed lemon juice1/2(120 mL) cup water

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