Description
Velvety strands of zucchini and ripe tomato slices meld under bubbling mozzarella and golden Parmesan crumbs, filling the kitchen with herb-scented warmth and irresistible crunch.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium zucchinis, thinly sliced
- 4 medium tomatoes, thinly sliced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh basil
- 1 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat and sauté onion and garlic until fragrant and translucent.
- In a baking dish, arrange a layer of zucchini slices, then a layer of tomato slices.
- Sprinkle with salt, pepper, oregano, and some basil.
- Add a layer of mozzarella and Parmesan cheeses.
- Repeat layers until all ingredients are used, finishing with cheese on top.
- Combine breadcrumbs with a little olive oil and sprinkle over the top layer of cheese.
- Bake for 25-30 minutes until the casserole is bubbly and the top is golden brown.
- Let it rest for 5 minutes before serving.
Notes
- You can prepare this casserole a day ahead and refrigerate before baking.
- For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs or crushed nuts.
- Add a pinch of red pepper flakes to the sauce for extra heat if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.