3 Reviews of Layered Zucchini and Tomato Bake

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!

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.

From: Mustang Sally 54269

On Apr 12, 2009

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