Zucchini-Tomato Bake

Veggie Type: Lacto

Prep Time: 15 mins
Cooking Time: 30 mins
Total Time: 45 mins
Servings: 4
1 small onion, thinly sliced (1cup)
1 tablespoon olive oil
2 cloves garlic, chopped
1-1/4 pound zucchini, thinly sliced (4 cups)
1 pound tomatoes, seeded and chopped
1 cup bread crumbs
1 tablespoon chopped fresh herbs, or 1 teaspoon dried
2 tablespoons grated parmesan cheese

1. Preheat oven to 400°. In a large skillet over medium heat, sauté onion in oil until translucent, about 3 minutes. Add garlic and zucchini and continue to sauté until zucchini is crisp-tender, about 5 minutes.
Add tomatoes, and salt and pepper to taste.
2. In a small bowl combine bread crumbs, herbs, and parmesan, if desired. Pan spray a 1 1-2 quart casserole. Spoon 1/3 of the zucchini-tomato mixture into the casserole and top with 1/3 of the bread crumbs. Repeat layers twice, ending with bread crumbs. Bake for 30 minutes, or until crumb topping is golden.

Makes 4 servings.



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