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Italian Zucchini Tomato Herb Bake

This summer zucchini and tomato casserole is full of herbs, and covered with parmesan, and buttery panko, and then a double whallop of herbs show up and wilt onto the cheesy topping.
Course Main Course, Side Dish
Cuisine American, Italian
Servings 3

Ingredients

  • 1 tablespoon olive oil
  • 2 large zucchini, halved lengthwise and sliced into half moons
  • 2 large slicing tomatoes, roughly chopped
  • 1 large yellow onion, diced
  • 1 tablesspoon dried oregano
  • 2 teaspoons dried basil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 - 3/4 cup panko breadcrumbs
  • 1/2 - 3/4 cup freshly grated parmesan
  • 2 tablespoons roughly chopped fresh tarragon
  • 2 tablespoons roughly chopped flat-leaf parsley
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon roughly chopped fresh thyme

Instructions

  • Preheat oven to 375 degrees.
  • Grease an 8x8 or 9x9 baking dish with olive oil.
  • In a large bowl, toss together the zucchini, tomatoes,onion, dried oregano, dried basil, salt, and pepper.
  • Spoon the mixture into the prepared pan.
  • Top with panko, and dot with room temperature butter.
  • Sprinkle with parmesan.
  • Cover the baking pan with foil, and bake for 15 minutes.
  • Remove foil, and bake for an additional 15-20 minutes, oruntil the vegetables are bubbly and softened, and cheese is browned.
  • Top with tarragon, parsley, chives, and thyme, and let theresidual heat wilt the herbs.
  • Stir the wilted herbs into the zucchini mixture when serving.
  • Serve hot, or warm. Can be refrigerated in an airtightcontainer for up to 3 days.