Baked Zucchini And Tomatoes Recipe
This baked zucchini and tomato recipe is done in a cast iron frying pan but you could use a heat proof baking dish as well. It is simple to make and very tasty. The combination of zucchini and tomato works very well.
1 teaspoon butter, for greasing
2 garlic cloves, minced
2 Tablespoons vegetable oil or olive oil, plus extra for sprinkling
salt & freshly ground black pepper
2 medium zucchini, cut into rounds
2 medium tomatoes, sliced
3-4 Tablespoons breadcrumbs
8 ounces mozzarella cheese, grated
parsley to garnish
Preheat the oven to 325ºF.
Grease a large 10-inch cast iron pan with butter.
Wash, wipe dry and slice the zucchini and tomatoes into 1/4 inch thick rounds.
In a large mixing bowl, combine the garlic, oil,
salt and pepper.
Place the zucchini rounds into the bowl and
gently toss to evenly coat.
Arrange the zucchini in an even layer over the bottom of the cast iron skillet.
Arrange the tomato slices over top of the zucchini.
Evenly sprinkle over the bread crumbs, then olive oil.
Season to taste with salt and pepper.
Transfer the cast iron skillet to the preheated oven and bake for 30 minutes.
Carefully remove the skillet from the oven and sprinkle over the mozzarella cheese.
Return the skillet to the oven and bake for another 10 minutes, until cheese is melted and slightly browned.
Sprinkle with parsley.