Slices of tomato and zucchini are lightly cooked in a pan with some olive oil and garlic, then baked in the oven topped with a breadcrumb and Parmesan cheese mixture. Makes a lovely summer side dish served with good quality sausages and salad. Amounts are easily doubled.
1 or 2 tablespoons olive oil
200g cherry tomatoes
1 large zucchini, sliced
1 clove garlic, crushed
100g fresh breadcrumbs
60g grated Parmesan cheese
salt and freshly ground black pepper, to taste
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Heat 1 tablespoon oil in a wide frying pan over medium heat. Add cherry tomatoes; toss quickly so they just begin to cook but don't lose their shape. Transfer to the bottom of a medium sized casserole dish.
Repeat with the zucchini slices, adding more oil if needed. Layer on top of the tomatoes. Add the crushed garlic to the frying pan and stir, then spoon on top of the zucchini slices in the baking dish.
Mix breadcrumbs with grated cheese and season to taste with salt and pepper. Sprinkle the breadcrumb mixture evenly on top of zucchini.
Bake in preheated oven for 20 to 25 minutes, or until breadcrumbs are golden and vegetables have softened.