A vibrant bake with zucchini, tomatoes, and a crunchy parmesan topping, ideal for summer meals.
# What You Need:
→ Vegetables
01 - 2 medium zucchinis, sliced into 1/4 inch rounds
02 - 3 ripe tomatoes, sliced into 1/4 inch rounds
→ Cheese & Dairy
03 - 3/4 cup grated Parmesan cheese
04 - 1 cup shredded mozzarella cheese
→ Topping & Seasoning
05 - 3/4 cup panko breadcrumbs (use gluten-free for gluten-free option)
06 - 2 tablespoons olive oil
07 - 2 teaspoons Italian seasoning
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon ground black pepper
11 - Fresh basil leaves, for garnish (optional)
# How to Cook:
01 - Preheat oven to 400°F. Lightly oil a 9-inch baking dish.
02 - In a mixing bowl, combine panko breadcrumbs, grated Parmesan, 1 tablespoon olive oil, Italian seasoning, garlic powder, salt, and pepper. Mix until evenly coated and crumbly.
03 - Arrange half of the zucchini and tomato slices in an overlapping layer in the baking dish. Sprinkle half of the mozzarella cheese over the vegetables. Repeat with remaining zucchini, tomatoes, and the rest of the mozzarella.
04 - Evenly spread the parmesan-panko mixture across the top. Drizzle with the remaining tablespoon of olive oil.
05 - Bake uncovered for 30 to 35 minutes until the topping is golden and crispy and the vegetables are tender.
06 - Allow to rest for 5 minutes before garnishing with fresh basil. Serve warm.
