PREP TIME: 30 MINS | COOK TIME: 40 MINS | TOTAL TIME: 1 HR 10 MINS | YIELD: 8 servings
Meatless dinner is never boring because of this scrumptious baked tomatoes and zucchini with a delightful cheddar Parmesan panko topping. It’s a great side dish option that even your fussiest eaters will love!
INGREDIENTS
4 tbsp butter
2 tbsp extra virgin olive oil
1 ½ tbsp fresh garlic
2 c. large dice Vidalia onion
1 tsp dry oregano
1 ½ lb. fresh garden tomatoes, sliced into quarter-inch thick circles (we used Big Beef and Early Girls)
1 ½ c. panko bread crumbs, divided
2 c. extra sharp cheddar cheese, shredded and divided (we use Cracker Barrel)
1 ½ c. fresh grated Parmesan cheese
2 lbs fresh zucchini, trimmed and cut into quarter-inch thick circles
¼ c. fresh basil, chopped
1 tsp kosher salt
½ tsp freshly grated black pepper
How to make Baked Tomatoes and Zucchini with Cheddar, Parmesan Panko Topping
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Heat the oil in a medium saute pan over medium heat. Add the onions once the oil is hot and saute for about 3 minutes. Then, add the garlic along with the butter and oregano. Continue to cook for 2 minutes more.
Step 3: Take the skillet off the heat and stir in the salt, pepper, 1 c Panko, a c. Parmesan and 1 c cheddar cheese. Set aside.
Step 4: Using pan spray, grease a 9 x 9 or 8 x 10-inch pan or dish.
Step 5: Add the rest of the half cup of Panko. Over each other in rows, layer the slices of zucchini, making sure to cover the bottom of the pan. On top, sprinkle the rest of the Parmesan. Over the zucchini and Parmesan, layer the tomatoes in the same manner. On top, sprinkle the rest of the 1 c shredded cheddar cheese.
Step 6: At this point, take the reserved topping, chop the fresh basil, and stir this into the topping. Spread this on top of the tomatoes and cheese. Place in the preheated oven and bake for about 35 minutes, uncovered. Tent the dish with foil if it is getting too browned. Using a fork, poke the center to gauge the doneness of the zucchini on the bottom layer. If the zucchini is tender and the top is browned, the dish is done.
Step 7: Remove from the oven when done and allow it to sit for about 10 minutes before slicing it into eight or more portions. Enjoy as a side dish.
Nutrition Facts:
Amount Per Serving: Calories 413, Total Fat 27g 35%, Saturated Fat 14.1g, Trans Fat 0.3g, Polyunsaturated Fat 1.7g, Monounsaturated Fat 9.2g 0%, Cholesterol 61.6mg 21%, Sodium 1062.6mg 46%, Total Carbohydrate 23.4g 9%, Dietary Fiber 2.7g 10%, Sugars 5.1g, Protein 20.2g 40%