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.
