Baked Zucchini with Tomato and Parmesan

Instructions

1. Step 1

   Preheat the oven to 200°C. Coat the baking dish with 2 tsp (10 ml) of the olive oil.

   Ingredients used: 10.0 ml Olive Oil

   Cookware: baking dish, oven

2. Step 2

   Trim and slice the zucchini into 5 mm rounds. Core the tomatoes and slice them to the same thickness.

   Ingredients used: 400.0 gr Tomato, 800.0 gr Zucchini

   Cookware: Chef Knife, cutting board

3. Step 3

   Arrange the zucchini and tomato slices in overlapping rows in the prepared dish. Distribute the garlic, oregano, salt, and black pepper over them, then drizzle with the remaining 1 ¼ tbsp (20 ml) olive oil.

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Dried Oregano, 8.0 gr Garlic, 20.0 ml Olive Oil, 5.0 gr Salt

   Cookware: baking dish

4. Step 4

   Combine the Parmesan and breadcrumbs in a mixing bowl.

   Ingredients used: 50.0 gr Breadcrumb, 80.0 gr Parmesan Cheese

   Cookware: mixing bowl

5. Step 5

   Scatter the Parmesan mixture evenly over the vegetables. Bake at 200°C until the zucchini is tender, the tomato juices are bubbling, and the topping is golden.

   Timer: 30 min (fixed)

   Cookware: baking dish, oven

6. Step 6

   Let the baked vegetables rest for 5 minutes before serving.

   Timer: 5 min (fixed)

   Cookware: baking dish