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Recipe by:

Dana Ramsey

Delicious Parmesan Tomato Zucchini Bake for Fall

A delightful way to showcase fresh autumn produce, layered with cheese and baked to perfection.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 2 medium zucchinis, thinly sliced
  • 2 medium tomatoes, thinly sliced
  • 1 cup grated Parmesan cheese
  • 1 cup breadcrumbs (preferably seasoned)
  • 3 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 tsp. dried oregano
  • salt and pepper, to taste
  • fresh basil leaves for garnish (optional)

Equipment

  • Baking dish 9x13-inch
  • Oven
  • Mixing bowl

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Lightly grease a 9x13-inch baking dish with olive oil.
  3. Begin layering the zucchini and tomatoes in the dish.
  4. In a mixing bowl, combine grated Parmesan cheese, breadcrumbs, minced garlic, oregano, olive oil, salt, and pepper.
  5. Evenly sprinkle the cheese mixture over the layered vegetables. Bake for 25-30 minutes.
  6. Add fresh basil leaves on top right before serving.

Notes

Let the bake sit for a few minutes after it comes out of the oven to allow flavors to meld.