Summery Zucchini and Tomato Bake

Hooray for summer and tomatoes and zucchini!  This is the perfect time of year to make a dish like this.  I had seen a similar recipe for a layered tomato and zucchini dish, but it looked a little boring, so I changed it!  I ended up with a keeper--I had to stop myself from eating the entire dish (yes, it is that good).  Serve this crunchy vegetable goodness over pasta or perhaps use as a side dish!

Ingredients (for 3-4 small servings):

• 1 medium yellow squash, sliced
• 1 zucchini, sliced
• 2 medium tomatoes, sliced (and drained on a paper towel)
• 1 small onion, thinly sliced
• salt, pepper, and Greek seasoning (or your favorite herb blend)
• 1/4 cup grated Parmesan
• 1/3 cup breadcrumbs (I used Panko, which adds extra crunch)
• olive oil

This is really simple to prepare.  Preheat the oven to 375 degrees F.  Next, spray an 8-inch baking pan with cooking spray, then start layering:  

  1) a layer of zucchini and yellow squash + sprinkle of salt, pepper and Greek seasoning

  2) sprinkle some sliced onion and add half of the tomato slices + salt and pepper

  3) repeat layers 1 and 2 until the veggies are gone

At this point, put the dish in the oven for 10 minutes; this is to precook the veggies before adding the breadcrumb topping.  Meanwhile, mix the breadcrumbs with the Parmesan and add some more pepper.  Take the dish out of the oven and generously sprinkle the topping all over the veggies.  Drizzle a bit of olive oil over the breadcrumb mixture.  Put it back in the oven and bake another 17 - 20 minutes until the dish is bubbling and golden brown.  Enjoy!  You might as well eat it all in one sitting; the breadcrumbs will not stay crunchy as leftovers :o)