Layered Zucchini and Tomato Bake
photo by Marg (CaymanDesigns)
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 2 -3 fresh tomatoes, sliced
- 2 -3 large zucchini, sliced into coins
- 2 tablespoons olive oil, to brush the veggies
- 1⁄2 teaspoon dried oregano (to taste)
- 1⁄2 teaspoon basil (to taste)
- salt, to taste
- fresh ground black pepper, to taste
- 1⁄4 cup parmesan cheese, grated
directions
- Preheat oven to 400 degrees F.
- You can use any amounts you like but this is what you do: oil a shallow baking dish and cover the bottom of the dish with alternating slices of zucchini and tomato.
- Mix the olive oil and herbs together and brush this generously over the slices arramged in the baking dish.
- Add salt and pepper.
- Sprinkle the top with freshly grated Parmesan cheese and bake until cooked through, about 15 minutes or so, check so the cheese doesn't burn.
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Reviews
-
A great way to use up all those tomatoes that are threatening to take over my kitchen. I used yellow squash since I had used up all my zucchini earlier making a pie. I ended up baking it for 30 minutes for the squash to be tender (& even then there were some that weren't). Not sure if it was the difference in the variety or if I should have sliced it much thinner or if I shouldn't have made two layers of each vegetable. We especially liked the tomatoes prepared this way. I used 1 tsp. of Italian spices & brushed a little of the mixture on each layer. Thanks for posting!
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