Layered Zucchini and Tomato Bake

Oolala's Note:

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.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 -3 fresh tomatoes , sliced
• 2 -3 large zucchini , sliced into coins
• 2 tablespoons olive oil , to brush the veggies
• ½ teaspoon dried oregano (to taste)
• ½ teaspoon basil (to taste)
• salt , to taste
• fresh ground black pepper , to taste
• ¼ cup parmesan cheese , grated

Directions:

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.

Reviews

[janinehofer]

mmm so good!
i added eggplant and some monterey jack cheese, added some kick
great recipe for vegetarians like myself!

[Chef #1556502]

easy and delicious! i used mozzarella cheese instead of parmesan. i added the cheese halfway through cooking. yum!

[Marg (CaymanDesigns)]

A great way to use up all those tomatoes that are threatening to take over my kitchen. I used yellow squash since I had used up all my zucchini earlier making a pie. I ended up baking it for 30 minutes for the squash to be tender (& even then there were some that weren't). Not sure if it was the difference in the variety or if I should have sliced it much thinner or if I shouldn't have made two layers of each vegetable. We especially liked the tomatoes prepared this way. I used 1 tsp. of Italian spices & brushed a little of the mixture on each layer. Thanks for posting!