Italian Zucchini Bake
Le Creuset Enameled Cast Signature Iron Handle Skillet, 11-3/4-Inch, Cerise
Simply Gourmet Measuring Cups and Measuring Spoons Set
Mixing Bowls with Airtight Lids 6 piece Stainless Steel Metal Bowls
Microplane Premium Classic Series Zester Grater, 18/8, Green
extra virgin olive oil
large sweet onion
such as Vidalia
medium zucchini squash
grape or cherry tomatoes
or 2 large fresh tomatoes, sliced
freshly ground black pepper
grated Parmesan or Romano cheese
Thinly sliced fresh basil leaves for garnish
Preheat the oven to 425 degrees. Place a rack in the second slot from the top of the oven. If your oven has a convection feature, use it for this recipe.
Drizzle 2 tablespoons of olive oil in the bottom of a wide, heavy pan, such as a large cast iron skillet or bottom half of a broiler pan.
Slice the onion into ¼ inch rings, and spread them out in the bottom of the pan.
Slice the zucchini into ¼ inch slices, and layer those on top of the onions.
Spread the cherry tomatoes or grape tomatoes on top of the zucchini.
Sprinkle with the garlic salt, pepper, and dried herbs.
Drizzle the remaining 1 tablespoon of olive oil on top of the vegetables.
Bake at 425 degrees F for 15 minutes.
Remove from heat and sprinkle on the pine nuts, fresh breadcrumbs (optional) and Parmesan or Romano cheese
(optional). Bake another 10-20 minutes, until vegetables are browned and tender.
Garnish with thinly sliced fresh basil leaves (optional).
Nutrition info is calculated with optional toppings included.