This summery vegetarian side may well be speedy and straightforward, but the vibrant shingled veggies make for an extraordinary presentation. Even the most unwilling vegetable-eaters is not going to be in a position to resist that tacky herbed breadcrumb topping. 😋 If you can not come across Roma tomatoes, any plum tomato will do. (They’re the perfect dimensions to layer with zucchini!)
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medium zucchini, sliced into ¼”-thick rounds
medium Roma tomatoes, sliced into ¼”-thick rounds
excess-virgin olive oil, divided
Kosher salt, as well as far more for seasoning
Freshly ground black pepper
slices sourdough or entire wheat bread, slash into cubes (about 1 ½ c.)
freshly grated Parmesan
Contemporary oregano or thyme leaves
garlic cloves, roughly chopped
Crushed pink pepper flakes (optional)
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- Preheat oven to 400°. Organize zucchini and tomato slices in overlapping rows in a 9”-x-13” baking dish. Drizzle 2 tablespoons olive oil in excess of vegetables and year with salt and pepper.
- Merge bread, Parmesan, contemporary herbs, garlic, 1/2 teaspoon salt, and red pepper flakes, if applying, in the bowl of a foods processor or mini chopper and pulse till the combination has damaged down into crumbs. Transfer to a medium bowl, toss with remaining 1 ½ tablespoons olive oil and season with pepper. Scatter breadcrumb mixture about veggies in an even layer.
- Bake right up until zucchini is tender and breadcrumbs are golden, 30 to 35 minutes. Permit amazing 5 minutes prior to serving.
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