6 Reviews

Wonderful!! I cut the recipe down to 1 zucchini and 2 tomatoes, all from the farmer's market. I will be making this quite often. Made for Zaar Cookbook Tag Game 2012.

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nemokitty April 30, 2012

mmm so good!
i added eggplant and some monterey jack cheese, added some kick
great recipe for vegetarians like myself!

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janinehofer July 23, 2010

easy and delicious! i used mozzarella cheese instead of parmesan. i added the cheese halfway through cooking. yum!

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sampsonpuggle July 21, 2010

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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Marg (CaymanDesigns) August 28, 2009

This was so good, and easy to put together and add to the oven when baking an entree. My tomatoes were huge, so I cut all the slices in half and haphazardly scattered the tomatoes and zucchini (green and yellow) in the baking dish. I added the cheese topping near the end so that it wouldn't burn.

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Ginny Sue August 22, 2009

Nice dish with tasty herbs. Easy to make, thanks for sharing.

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Mustang Sally 54269 April 12, 2009
Layered Zucchini and Tomato Bake