Don’t you just love the bountiful vegetables of summer? I certainly do! Zucchini, yellow squash, tomatoes and onions are stacked and baked … yes! I made a meal of this while hubby and my boys ate steak and onions I cooked in the crock pot.
I used an oven proof plate with sides to bake this in. A pie plate would work great. Or an oblong casserole dish.
Parmesan Zucchini Stacks
2 medium zucchini, thinly sliced
1 medium yellow squash
3 firm Roma tomatoes, thinly sliced
1 medium to large sweet onion, thinly slice (I use Vidalia)
1/2 teaspoon sea salt, or to taste
1/2 teaspoon dried thyme
freshly ground pepper to taste
2 Tablespoons panko
1/8 to 1/4 cup freshly grated parmesan cheese
olive oil
Directions:
Preheat oven to 350 degrees F. Spray a pie plate or another baking dish with low sides. I used an oven safe plate with sides. Slice zucchini, yellow squash, onions and tomatoes very thin. I use a mandolin. Arrange slices, alternately, in dish. Zucchini, tomato, yellow squash, onion slivers, top with salt, thyme and pepper (if desired). Repeat. Drizzle olive oil over top and sprinkle with salt, thyme and pepper. Top with panko and freshly shredded parmesan. Bake in preheated oven 40 to 45 minutes or until lightly browned. Enjoy!
