Zucchini Tomato Bake

Looking for a delicious and healthy side dish that is perfect for any meal? Look no further than Zucchini Tomato Bake! This easy-to-make dish is made with fresh zucchini, tomatoes, and herbs, and it's perfect for using up extra zucchini from your garden.

– 2 zucchini, thinly sliced – 4-5 tomatoes, thinly sliced – salt, pepper to taste – 1/2 cup parmesan cheese – 1 1/2 cups mozzarella cheese – 2 tsp garlic powder – 1 tsp dried basil – 1 tsp dried oregano – 1 cup panko crumbs – 3 tbsp butter

Slice tomatoes and zucchini, then lay the slices on paper towels or in a colander and sprinkle them with salt to bring out their moisture. Allow to rest 20 to 30 minutes.

Blot the tomatoes and the zucchini with paper towels for excess juice. This step is important to not end up with a soupy casserole.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x9" baking dish.

In a small bowl, combine mozzarella cheese, parmesan, garlic powder, basil, oregano, black pepper, and salt.

Layer 1/2 of the zucchini in the prepared baking dish. Sprinkle 1/4 of the cheese mixture on top.

Place 1/2 of the sliced tomatoes on top and sprinkle with 1/4 of the cheese. Repeat Layers, ending with cheese on top.

In a small bowl, melt 3 tablespoons of butter. Stir in 1 cup of Panko.

Sprinkle Panko on the top. Cover loosely with aluminum foil.

Bake 25 minutes, remove the foil and bake 20 minutes more. Casserole top will be golden brown, vegetables fork tender. Remove from oven and allow to rest at least 10 minutes. Serve and enjoy!

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