Description
A hearty vegetable bake featuring layered zucchini and plum tomatoes topped with a golden blend of Mozzarella and Parmesan cheese.
Ingredients
Scale
- 2 medium zucchinis, sliced into rounds
- 4 plum tomatoes, sliced into rounds
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 3 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Salt zucchini slices, let sit for 15 minutes, then pat dry with paper towels.
- Heat olive oil in a pan over medium heat; sauté minced garlic until fragrant but not brown.
- In a baking dish, arrange zucchini and tomato slices in alternating layers.
- Drizzle the garlic-infused olive oil over the vegetables and sprinkle with oregano and Parmesan.
- Top with shredded mozzarella cheese.
- Bake for 30 to 35 minutes until the cheese is golden-brown and vegetables are tender.
- Garnish with fresh basil if desired and let rest for 5 minutes before serving.