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Tomato and Zucchini Bake

Here’s a great little recipe for the high tides of summer when you have lots and lots of tomatoes and zucchinis and you’ve already cooked them just about every way possible.

You’ll need:

Olive oil

Grated parmesan cheese

Italian-seasoned breadcrumbs (homemade or store bought)

One or two big tomatoes, sliced

One large zucchini or several small ones, sliced

Preheat oven to 350 degrees

Moisten the bottom of a baking dish with olive oil

Place a layer of zucchini in the bottom of the dish. Top it with some cheese & breadcrumbs.

Follow with a layer of tomatoes, also topped with cheese & breadcrumbs.

Continue layering until you’ve run out of ingredients or reached the top of your dish.

Bake uncovered until the top is brown, around 20 minutes to a half hour.

 

 

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