Tomato Zucchini Bake
Description
Serve this for a light lunch or as a side dish at dinner. It's a fantastic way to use those summer veggies from your garden, vegetable stand or the grocery store.
Ingredients
Cheese Mixture:
4 oz. shredded Parmesan or Cheddar cheese
1/3 c. shredded Mozzarella cheese or Italian blend
1 t. minced fresh basil or 1/2 t. dried basil
1 t. minced fresh oregano or 1/2 t. dried oregano
1 garlic clove, minced
1/2 t. salt
1/4 t. pepper
5 small zucchini, thinly sliced
1/4 c. butter, divided
2 medium tomatoes, thinly sliced
Topping:
2 T. finely chopped onion
1 garlic clove, minced
1/2 c. dry bread crumbs or Panko
salt and pepper, if desired
Directions
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Wash zucchini and tomatoes; dry; slice; lay slices flat on several layers of paper towels to absorb excess moisture, for about 5 minutes or so.
Preheat oven to 375 degrees. Grease an 8 inch square baking dish.
In a bowl, combine the cheeses, basil, oregano, garlic, salt and pepper; set aside. **see note below
In a large skillet, saute sliced zucchini in 1 T. butter until crisp-tender, about 5 minutes; drain.
Arrange zucchini in the prepared baking dish; sprinkle with half of the cheese mixture; top with sliced tomatoes and remaining cheese mixture.
In the skillet, saute onion and garlic in remaining butter until tender; add bread crumbs and salt and pepper; toss to combine. Sprinkle this over the top of the tomatoes and cheese mixture.
Bake, uncovered, for 20-25 minutes or until vegetables are tender.
Makes 6 servings.
**If desired, double the cheese mixture for more yummy goodness.