Ingredients for Tomato Zucchini Bake
- 2 pints cherry or grape tomatoes (or 2 medium tomatoes, about 2 cups, chopped)
- 2 medium zucchini (about 2 cups sliced)
- Onion
- Garlic Cloves
- Mixed Italian Herbs
- Breadcrumbs
- 2 tablespoons butter
- Cracked Black Pepper
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How to Make Tomato Zucchini Bake
- Preheat oven to 375°F (190°C). Lightly grease a small (approximately 1.5-quart) casserole dish.
- Slice 2 medium zucchini (about 2 cups sliced) into 1/4-inch thick rounds.
- Slice 2 pints of cherry or grape tomatoes in half or use 2 medium tomatoes, roughly chopped (about 2 cups).
- Finely chop 1/4 cup red onion and 2 cloves garlic.
- In a small bowl, combine the chopped onion, garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried basil (or 1 cup packed fresh basil, chopped), and 1/4 teaspoon black pepper.
- Layer half of the zucchini in the prepared dish. Top with half of the tomatoes, then sprinkle with half of the herb mixture.
- Repeat layers with remaining zucchini, tomatoes, and herb mixture, ending with a layer of tomatoes.
- Microwave on medium-high for 5-7 minutes, or until zucchini is slightly tender.
- Remove from microwave and sprinkle evenly with 1/2 cup breadcrumbs and 2 tablespoons of butter, cut into small pieces.
- Arrange several tomato slices on top of the breadcrumbs for decoration (optional).
- Bake in the preheated oven for 10-12 minutes, or until the breadcrumbs are golden brown and crispy.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
37g
Fat
10g
Carbs
7g
