Tomato and Zucchini Bake
Katie
ingredients
- 2 Cans diced tomatoes, Italian Style
- 2-3 Medium Zucchini, sliced
- 1 tsp Basil
- 1 tsp Oregano
- Salt and Pepper to taste
- 2 cloves garlic, diced
- 2 Tbsp Olive Oil
- 1/2 Cup Italian Bread Crumbs
- 6-8 ounces of thickly sliced mozzarella cheese
directions
- 1
Saute sliced zucchini and garlic in the olive oil until almost tender, but still slightly crunchy. Add the basil and oregano, salt and pepper to taste.
- 2
In a large baking dish, layer the sauted zucchini evenly and cover with the canned tomatoes. Ensure the zucchini are evenly covered and there are no empty spaces.
- 3
Top with bread crumbs and sliced mozzerella. Bake at 375 until the cheese is golden and bubbly.
Source: Katie
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