This colorful side makes the most of summer's bounty.
Author: Delish/Photo credits to delish.com
Recipe type: Main
Ingredients
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)
Instructions
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.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2021/07/31/zucchini-casserole-with-garlicky-breadcrumbs/