| Level: | Easy |
| Yield: | 6 to 8 servings |
Ingredients
- 3 pounds ripe plum tomatoes
- 3 pounds firm zucchini
- 1/2 cup dried bread crumbs
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh flat leaf parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- Salt and freshly ground black pepper to taste
- 1/4 cup fruity olive oil
Instructions
- Slice the tomatoes and zucchini into 1/4-inch thick round slices, as uniformly as you can. On a cookie sheet or ovenproof platter, overlap the tomato and zucchini in a decorative pattern, like red and green shingles on a gingerbread house. Blend all the dry ingredients together, then scatter them evenly over the tomatoes and zucchini. Sprinkle the olive oil on top and bake in a 375 degree oven until golden and crusty, about 20 minutes. Present the platter or sheet at the table, using a cake server or metal spatula to slide several overlapping pieces onto each diner’s plate.;
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 225 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 6 g |
| Sugar | 12 g |
| Protein | 8 g |
| Cholesterol | 4 mg |
| Sodium | 1119 mg |