Zucchini-Tomato Bake

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Zucchini-Tomato Bake
Recipe Type: Side Dish
Cuisine: italian
Author: Kat
Prep time:
Cook time:
Total time:
Serves: 3-4
Make the most of summer’s bounty with this delicious easy bake dish.
Ingredients
  • 2 Tbsp. extra virgin olive oil, divided
  • 1 large or 2 small zucchini (can also use summer squash or a combination) cut into 1/4 inch rounds
  • 1 large tomato, diced
  • 1/2 tsp. course sea salt
  • 1/4 tsp. ground black pepper
  • 1 Tbsp. oregano (can add or substitute parsley)
  • 1/4 cup basil leaves
  • 6-8 mozzarella slices
  • 1/2 cup parmesan (optional)
  • Note: eliminate cheese for dairy free version
Instructions
  1. Preheat oven to 375 degrees. Lightly oil 9 or 10 inch glass or ceramic pie dish.
  2. Arrange zucchini slices in several layers in the prepared dish. In a medium bowl, toss diced tomato with 1 tablespoon oil, salt, pepper and herbs. Spoon tomato mixture on top of zucchini. Bake 30 minutes or until vegetables are tender. You can also prepare in tin foil and grill.
  3. Remove from oven or grill, let cool for 5 minutes. Sprinkle on parmesan. Layer mozzarella and basil leaves. Drizzle with remaining tablespoon of olive oil. Enjoy!

 

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