Total Time
55mins
Prep 10 mins
Cook 45 mins

From *Sunday Roasts*, this recipe is similar to 2 others posted on food.com, but has the extra added incentive of Parmesan (although I used Romano instead) and pine nuts (I substituted chopped walnuts, both because they're less expensive and because the pine nuts that one gets in our little town tend to be stale). Serves 2 as a main dish, 4 as a side dish.

Ingredients Nutrition

Directions

  1. Preheat the oven to 425°F.
  2. In a large frying pan heat enough oil to cover the bottom of the pan and saute zucchini slices for four minutes on each side. You may need to do this in batches. Season the slices with salt and pepper as soon as you remove them from the pan.
  3. In a 2-quart oval baking dish, layer tomatoes with zucchini slices (vertical layering!).
  4. Combine the panko crumbs with cheese and sprinkle on top of the vegetables. Drizzle with a bit of olive oil and top with pine nuts.
  5. Bake for 25 minutes and garnish with chiffonade of basil.