Tomato and Zucchini Casserole
When you plant tomatoes and zucchini in California... you need a way to use them all up!
2 tbsp olive oil
2 lb medium zucchini, halved lengthwise and cut into 1/2" slices
1/2 tsp salt
/4 tsp pepper
2 tsp minced garlic
1 cup grape tomatoes, halved
1 cup shredded Italian cheese blend
1/2 cup panko
1/4 cup shredded Parmesan
Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
In 12-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add zucchini, salt and pepper; cook 7 to 10 minutes, stirring frequently, until crisp tender. Stir in garlic; cook 30 to 60 seconds or until fragrant. Remove from heat.
Add tomatoes to zucchini mixture, stirring to combine; transfer to baking dish. Top with Italian cheese blend.
In small bowl, mix bread crumbs, Parmesan cheese and remaining 1 tablespoon olive oil. Sprinkle on top of shredded cheese layer in baking dish. Bake 30 to 35 minutes or until cheese is melted and vegetables are tender.
- I omitted the basil called for in the original recipe.