Fair / 64° F
Tomato-Zucchini Parmesan [UPDATED]
Published 6:54am Monday, September 10, 2012 Updated 10:49am Monday, September 10, 2012
A neighbor was generous with his garden bounty recently, and we were determined to use every last bit. A friend posted this recipe on facebook; it’s so fresh and delicious that we’ve made it twice – once with pork loin and again with salmon.
TOMATO-ZUCCHINI PARMESAN
large zucchini, sliced in coins
three large tomatoes, sliced
2 garlic cloves, minced
1/2 tbsp olive oil
Salt and freshly ground black pepper
1/2 tsp Paprika
1/3 cup fresh basil
1/3 cup freshly grated Parmesan cheese
2 tbsp panko bread crumbs
Preheat the oven to 400°F. Spray a 9×9 baking dish with nonstick cooking spray. Spread a layer of zucchini. Brush lightly with olive oil and half the minced garlic, salt, pepper and paprika. Repeat using the tomato slices. Mix the Parmesan, panko and basil together and spread over top.
Bake for about 15 minutes, the zucchini should be tender with the cheese on the top a light golden brown.
