PREP TIME: 30 MINS | COOK TIME: 40 MINS | TOTAL TIME: 1 HR 10 MINS | YIELD: 8 servings
Summer is not yet over with these baked tomatoes and zucchini. It is the perfect recipe to use all your extras tomatoes and zucchinis. This is my kid’s favorite side dish with an attention-grabber cheddar Parmesan panko topping. You can even serve this as the main course for a meatless weeknight dinner.
INGREDIENTS
4 tbsp butter
2 tbsp extra virgin olive oil
1 ½ tbsp fresh garlic
1 ½ c. fresh grated Parmesan cheese
½ tsp freshly grated black pepper
2 c. large dice Vidalia onion
1 ½ c. panko bread crumbs, divided
2 c. extra sharp cheddar cheese, shredded and divided (we use Cracker Barrel)
2 lbs fresh zucchini, trimmed and cut into quarter-inch thick circles
1 tsp dry oregano
1 tsp kosher salt
¼ c. fresh basil, chopped (Don’t chop until needed in the recipe)
1 ½ lbs fresh garden tomatoes, sliced into quarter-inch thick circles (we used Big Beef and Early Girls)
How to make Baked Tomatoes and Zucchini with Cheddar, Parmesan Panko Topping
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Heat the oil in a medium saute pan over medium heat. Add the onions to the pan once the oil is hot and saute for about 3 minutes. Then, add the garlic along with the butter and oregano. Continue to cook for 2 minutes more.
Step 3: Take the pan off the heat and stir in the salt, pepper, and 1 cup of each Panko, Parmesan, and cheddar cheese. Set aside.
Step 4: Using pan spray, grease a 9 x 9-inch or 8 x 10-inch pan or dish.
Step 5: Into the prepared pan, pour the rest of the 1 c. Panko. On top, layer the zucchini slices to completely cover the bottom, then sprinkle with the rest of the half c. Parmesan.
Step 6: Over the zucchini and Parmesan, layer the tomatoes, and cover with the rest of the shredded cheddar cheese.
Step 7: At this point, chop the fresh basil and add it to the reserved topping. Mix well and spread on top of the tomatoes and cheese.
Step 8: Place in the preheated oven and bake for about 35 minutes, uncovered. You can cover the pan with foil if the top is browning too quickly.
Step 9: Using a fork, poke the center of the dish to check the doneness. It is done when the zucchini is tender, and the top is browned.
Step 10: Remove from the oven when done and allow the dish to sit for about 10 minutes before slicing into 8 or more portions. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 413, Total Fat 27g 35%, Saturated Fat 14.1g, Trans Fat 0.3g, Polyunsaturated Fat 1.7g, Monounsaturated Fat 9.2g 0%, Cholesterol 61.6mg 21%, Sodium 1062.6mg 46%, Total Carbohydrate 23.4g 9%, Dietary Fiber 2.7g 10%, Sugars 5.1g, Protein 20.2g 40%
Ingredients
- 4 tbsp butter
- 2 tbsp extra virgin olive oil
- 1 ½ tbsp fresh garlic
- 1 ½ c. fresh grated Parmesan cheese
- ½ tsp freshly grated black pepper
- 2 c. large dice Vidalia onion
- 1 ½ c. panko bread crumbs, divided
- 2 c. extra sharp cheddar cheese, shredded and divided (we use Cracker Barrel)
- 2 lbs fresh zucchini, trimmed and cut into quarter-inch thick circles
- 1 tsp dry oregano
- 1 tsp kosher salt
- ¼ c. fresh basil, chopped (Don’t chop until needed in the recipe)
- 1 ½ lbs fresh garden tomatoes, sliced into quarter-inch thick circles (we used Big Beef and Early Girls)
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Heat the oil in a medium saute pan over medium heat. Add the onions to the pan once the oil is hot and saute for about 3 minutes. Then, add the garlic along with the butter and oregano. Continue to cook for 2 minutes more.
Step 3: Take the pan off the heat and stir in the salt, pepper, and 1 cup of each Panko, Parmesan, and cheddar cheese. Set aside.
Step 4: Using pan spray, grease a 9 x 9-inch or 8 x 10-inch pan or dish.
Step 5: Into the prepared pan, pour the rest of the 1 c. Panko. On top, layer the zucchini slices to completely cover the bottom, then sprinkle with the rest of the half c. Parmesan.
Step 6: Over the zucchini and Parmesan, layer the tomatoes, and cover with the rest of the shredded cheddar cheese.
Step 7: At this point, chop the fresh basil and add it to the reserved topping. Mix well and spread on top of the tomatoes and cheese.
Step 8: Place in the preheated oven and bake for about 35 minutes, uncovered. You can cover the pan with foil if the top is browning too quickly.
Step 9: Using a fork, poke the center of the dish to check the doneness. It is done when the zucchini is tender, and the top is browned.
Step 10: Remove from the oven when done and allow the dish to sit for about 10 minutes before slicing into 8 or more portions. Enjoy!
