- 1 pound Roma tomatoes sliced ¼”
- 1 ½ pounds zucchini sliced ½”
- ½ teaspoon Italian seasoning
- 1 ½ tablespoon olive oil
- 1 clove garlic minced
- for serving fresh basil and parsley
Topping
- 1 tablespoon olive oil
- 1/2 onion finely chopped
- 1/4 cup bread crumbs
- 2 tablespoons butter melted
- ¼ cup fresh parmesan cheese
- ⅔ cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F.
- Cook onion in olive oil (for the topping) until tender, about 5 minutes. Set aside.
- Slice tomatoes and place on paper towels to absorb liquid, about 2-3 minutes.
- Combine zucchini, Italian seasoning, olive oil, and garlic in a bowl. Toss well and season with salt and pepper.
- Alternate zucchini and tomatoes in stacks. Place the stacks on their sides in a 2 ½ qt baking dish or 9×13 pan. Cover with foil and bake for 25 minutes.
- Meanwhile, combine all topping ingredients in a small bowl (including onions from step 1) and mix well.
- Remove foil from casserole and top with topping. Bake uncovered for an additional 20 minutes or until zucchini is tender.
- Sprinkle with fresh herbs and serve warm.
Recipe Notes
Optional: Spread a thin layer of tomato sauce (or pasta sauce) over the bottom of the casserole dish before adding the zucchini/tomato mixture.
For softer zucchini, cut thinner.
This makes a large dish. This recipe can be halved and baked in a 9×9 casserole dish.
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