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This recipe is a family favorite and it's finally that time of year again. Zucchini's in abundance, ripe tomatoes and no time to spare!
You will need:
- 2 decent sized Zucchini or 3-4 small ones
- 4-8 Tomatoes depending on size
- One white onion chopped to desired size
- 2-4 Tbsp Parmesan cheese or desired amount
- 2-4 Tbsp Butter or Margarine or more if making 3 or more layers
- Salt and Pepper
Preheat oven to 375 degrees Fahrenheit
This recipe is very flexible in it's proportions and can be arranged in many different size pans. For this post I used a standard casserole dish. Grease your dish and chop your vegetables into thin slices and keep nearby.
Take your casserole dish and layer the bottom with the zucchini, followed by the tomato and light sprinkle of salt and pepper, Parmesan, chopped onion and flecks of butter. When you have your first layer down repeat again zucchini, tomato, S&P, Parmesan, onion, and butter.
On your final layer add extra butter and Parmesan. Tonight I only had enough zucchini to make 2 layers but you could make 4 if you wanted to and had the veggies!
Cook for 25-35 minutes depending on size and toughness/tenderness of your zucchini.
You ideally want a dark brown nearly burnt top to really get the flavors intensified.
Thanks for following me and up voting this, please try this recipe out soon while it's all in season!