Layered Zucchini and Tomato Bake
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
4 serv.- fresh tomatoes, sliced↗2 -3
- large zucchini, sliced into coins2 -3
- tablespoons olive oil, to brush the veggies↗2 tablespoons
to brush the veggies
- teaspoon dried oregano (to taste)↗1⁄2 teaspoon
to taste
- teaspoon basil (to taste)↗1⁄2 teaspoon
to taste
- salt, to taste↗
to taste
- fresh ground black pepper, to taste↗
to taste
- cup parmesan cheese, grated↗1⁄4 cup
Step-by-step instructions
- 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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