Two wonderful vegetables which go well together are zucchini and tomatoes. You can use them in pasta recipes, in lasagnas, or even fry them in a pan of oil.
Today I tried a new recipe courtesy of my sister in law and after testing it, I decided it will make its way into my virtual recipe box which is available for anyone to see.
Instructions:
- Ok, so to get started, peel the zucchini and cut off the ends.
- Slice lengthwise.
- Place a layer of tomatoes on top of the zucchini as shown. You do not want the tomatoes to be too thick. I’d say about 1/8th or 1/4 inch should be fine. I’d recommend using Roma tomatoes and if your zucchini are pretty small and narrow, try grape or cherry tomatoes.
- Sprinkle plain bread crumbs on top of the tomatoes.
zucchini-tomato bake
- Next, sprinkle a nice layer of Romano cheese.
- Drizzle olive oil over top with a dash of kosher salt.
- Next, place in a baking dish and bake at 350 degrees F. for 35 minutes.
- The zucchini will still be firm, but not raw. Serve warm.
When I made this today, I enjoyed them as they were, however my husband preferred his with some extra cheese added on. So I suggest to make it available.
In regards to serving sizes, I’d suggest 1 small zucchini per person. For medium zucchini sizes perhaps 1 per 2 people. It really depends on who you are serving and if they like this type of recipe, and of course if it is just a side dish.
I used this recipe as a side dish to my chickpea soup recipe.
Enjoy!
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