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Nutrition Facts
Serving Size 1 (236g) Recipe makes 4 servings
Calories 123
Calories from Fat 80		(65%)
Amount Per Serving		%DV
	Total Fat 9.0g	13%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 5.5g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 114mg		4%
Potassium 579mg		16%
Total Carbohydrate 8.2g		2%
	Dietary Fiber 2.6g	10%
	Sugars 4.5g
Protein 4.9g		9%
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Layered Zucchini and Tomato Bake

Recipe #236710 | 25 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Oolala
Jun 24, 2007

Got this from a section in the paper that had ideas for things to do with tomatoes. It's not exactly a recipe in that it has no measures. The amounts I listed are just ballpark amounts to get the recipe idea to become public here.

SERVES 4 -6 (change servings and units)

Ingredients

2-3 fresh tomatoes, sliced
2-3 large zucchini, sliced into coins
2 tablespoons olive oil, to brush the veggies
1/2 teaspoon dried oregano (to taste)
1/2 teaspoon basil (to taste)
salt, to taste
fresh ground black pepper, to taste
1/4 cup parmesan cheese, grated

Directions

1
Preheat oven to 400 degrees F.
2
You can use any amounts you like but this is what you do: oil a shallow baking dish and cover the bottom of the dish with alternating slices of zucchini and tomato.
3
Mix the olive oil and herbs together and brush this generously over the slices arramged in the baking dish.
4
Add salt and pepper.
5
Sprinkle the top with freshly grated Parmesan cheese and bake until cooked through, about 15 minutes or so, check so the cheese doesn't burn.

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Featured Reviews for This Recipe

From: Mustang Sally 54269

On Apr 12, 2009

Nice dish with tasty herbs. Easy to make, thanks for sharing.

0 people found this review helpful

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From: Marg (CaymanDesigns)

On Aug 28, 2009

A great way to use up all those tomatoes that are threatening to take over my kitchen. I used yellow squash since I had used up all my zucchini earlier making a pie. I ended up baking it for 30 minutes for the squash to be tender (& even then there were some that weren't). Not sure if it was the difference in the variety or if I should have sliced it much thinner or if I shouldn't have made two layers of each vegetable. We especially liked the tomatoes prepared this way. I used 1 tsp. of Italian spices & brushed a little of the mixture on each layer. Thanks for posting!

1 person found this review helpful

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From: Ginny Sue

On Aug 22, 2009

This was so good, and easy to put together and add to the oven when baking an entree. My tomatoes were huge, so I cut all the slices in half and haphazardly scattered the tomatoes and zucchini (green and yellow) in the baking dish. I added the cheese topping near the end so that it wouldn't burn.

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