Layered Zucchini and Tomato Bake |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Got this from a section in the paper that had ideas for things to do with tomatoes. It's not exactly a recipe in that it has no measures. The amounts I listed are just ballpark amounts to get the recipe idea to become public here. 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:
1. Preheat oven to 400 degrees F.
2. 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.
3. Mix the olive oil and herbs together and brush this generously over the slices arramged in the baking dish.
4. Add salt and pepper.
5. 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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