Zucchini Casserole With Garlicky Breadcrumbs
This colorful side makes the most of summer's bounty.
- 2 medium zucchini, sliced into ¼”-thick rounds
- 3 medium Roma tomatoes, sliced into ¼”-thick rounds
- 3½ tbsp. extra-virgin olive oil, divided
- ½ tsp. Kosher salt, plus more for seasoning
- Freshly ground black pepper
- 2 slices sourdough or whole wheat bread, cut into cubes (about 1 ½ c.)
- ⅔ freshly grated Parmesan
- 3 tbsp. Fresh oregano or thyme leaves
- 3 garlic cloves, roughly chopped
- ¼ tsp. Crushed red pepper flakes (optional)
- Preheat oven to 400°. Arrange zucchini and tomato slices in overlapping rows in a 9”-x-13” baking dish. Drizzle 2 tablespoons olive oil over vegetables and season with salt and pepper.
- Combine bread, Parmesan, fresh herbs, garlic, ½ teaspoon salt, and red pepper flakes, if using, in the bowl of a food processor or mini chopper and pulse until the mixture has broken down into crumbs. Transfer to a medium bowl, toss with remaining 1 ½ tablespoons olive oil and season with pepper. Scatter breadcrumb mixture over vegetables in an even layer.
- Bake until zucchini is tender and breadcrumbs are golden, 30 to 35 minutes. Let cool 5 minutes before serving.