Zucchini and Tomato Parmesan Bake

• 1 medium zucchini, thinly sliced
• 2 medium tomatoes, thinly sliced
• 1 cup shredded Parmesan cheese
• 1/2 cup breadcrumbs
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/4 cup olive oil
• Salt to taste
• Freshly ground black pepper to taste
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese (for topping)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Layer zucchini and tomato slices in a greased 9x13 inch baking dish.
3. 3 In a bowl, mix shredded Parmesan, breadcrumbs, garlic, basil, oregano, salt, and pepper.
4. 4 Drizzle olive oil over the vegetable layers.
5. 5 Sprinkle the Parmesan breadcrumb mixture evenly over the top.
6. 6 Sprinkle with grated Parmesan cheese.
7. 7 Bake for 35 minutes, or until bubbly and golden brown.
8. 8 Let cool for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• baking sheet

Variations

• Add cooked Italian sausage for a meaty twist.
• Substitute zucchini with yellow squash for a colorful spin.

Substitutions

• If breadcrumbs are a no-go, use crushed cornflakes for a gluten-free alternative.
• Substitute basil with parsley if needed.

Pairings

• A glass of chilled white wine
• Lightly dressed arugula salad

Nutrition

Tips

• Use fresh mozzarella for a creamier texture.
• Add a sprinkle of red pepper flakes for a kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: This dish freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a preheated 350°F oven.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with garlic bread for a hearty meal.

FAQ