Description
A beautifully layered vegetable bake featuring tender zucchini and tomatoes topped with golden Parmesan cheese and aromatic herbs.
Ingredients
- 2 medium zucchini, sliced into 1/4-inch rounds
- 4 large tomatoes, sliced into 1/4-inch rounds
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh basil, chopped
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Slice vegetables uniformly and pat tomatoes dry.
- Sauté onions in 1 tablespoon oil until golden, add garlic for 30 seconds.
- Layer half the onion mixture in dish, arrange alternating zucchini and tomato slices.
- Drizzle with remaining oil, season, top with remaining onions and cheese.
- Bake covered 25 minutes, then uncovered 15-20 minutes until golden.
- Rest 5 minutes, garnish with fresh basil before serving.
Notes
Pat tomatoes dry to prevent excess moisture. Can be assembled 24 hours ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes