Ingredients
Scale
- 2 medium zucchini, sliced
- 3 medium tomatoes, sliced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Wash and slice the zucchini and tomatoes into 1/4-inch thick rounds.
- Layer the zucchini and tomato slices in the dish, alternating between the two.
- In a small bowl, mix breadcrumbs, Parmesan cheese, minced garlic, Italian herbs, salt, pepper, and drizzle with olive oil.
- Sprinkle the breadcrumb mixture evenly over the layered vegetables.
- Bake in the oven for 25-30 minutes, or until the vegetables are tender and the topping is golden brown.
Notes
- Use fresh, ripe tomatoes for the best flavor.
- Do not overcrowd the baking dish; ensure a single layer for even cooking.
- Add other cheeses if desired, such as mozzarella or feta.
- Experiment with herbs and spices to enhance the flavor.
- Adjust baking time if necessary to ensure the vegetables are cooked through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 180 Kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg