The Best Tomato Zucchini Casserole
6 ripe tomatoes, cut into 1/4-inch slices
6 zucchini, sliced into 1/4-inch thick rounds
Olive oil
1/4 Panko bread crumbs
Fresh basil (you can use dry if you don’t have fresh)
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground pepper
Preheat the oven 400*F. Lightly grease casserole dish with butter or olive oil.
In a bowl, season the tomato and zucchini slices with salt, pepper, and drizzle a little olive oil on it and toss a bit.
In a small mixing bowl, combine the bread crumbs, herbs, cheese and remaining olive oil. Mix thoroughly.
Alternate layers of the tomatoes and zucchini in a gratin dish or casserole. Sprinkle the bread crumb mixture over the top the vegetables.
Bake for 15 to 20 minutes, or until the top is golden brown.
Search One for the Table...
Senator Biden's Favorite Oatmeal Raisin Cookies
1 cup shortening or butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups old fashioned oats
1 cup raisins
nuts (optional)
For This We Left Egypt?
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