Description
Savor this easy Zucchini Tomato Bake, a healthy blend of fresh veggies and herbs, for a quick, comforting meal that delights the palate!
Ingredients
Scale
- 3 medium zucchini (about 1½ pounds), sliced into ¼-inch rounds
- 4 medium tomatoes (about 1 pound), sliced into ¼-inch rounds
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ cup fresh basil leaves, roughly chopped
- Salt and freshly ground black pepper to taste
- ⅓ cup panko breadcrumbs
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Salt sliced zucchini and let drain in a colander for 15 minutes, then pat dry with paper towels.
- Mix olive oil with garlic, Italian seasoning, oregano, red pepper flakes, and black pepper in a small bowl.
- Spread a thin layer of the herb oil on the bottom of your baking dish.
- Layer sliced zucchini, tomatoes, and onions, drizzling with herb oil and seasoning with salt and pepper between layers.
- Sprinkle half the mozzarella and some Parmesan between middle layers as you build.
- Cover with foil and bake for 25 minutes.
- Remove foil, add remaining cheeses and panko breadcrumbs on top, then bake uncovered for 15-20 minutes until golden.
- Let rest for 5-10 minutes before sprinkling with fresh basil and serving.