Crispy Parmesan Tomato Zucchini

# What You Need:

→ Vegetables

01 - 2 medium zucchinis, sliced into 1/4 inch rounds

02 - 3 ripe tomatoes, sliced into 1/4 inch rounds

→ Cheese & Dairy

03 - 3/4 cup grated Parmesan cheese

04 - 1 cup shredded mozzarella cheese

→ Topping & Seasoning

05 - 3/4 cup panko breadcrumbs (use gluten-free if desired)

06 - 2 tablespoons olive oil

07 - 2 teaspoons Italian seasoning

08 - 1/2 teaspoon garlic powder

09 - 1/2 teaspoon sea salt

10 - 1/4 teaspoon ground black pepper

11 - Fresh basil leaves, for garnish (optional)

# Directions:

01 - Preheat the oven to 400°F. Lightly oil a 9-inch baking dish or casserole.

02 - In a mixing bowl, combine panko breadcrumbs, grated Parmesan, 1 tablespoon olive oil, Italian seasoning, garlic powder, salt, and pepper. Mix until crumbly and evenly coated.

03 - Arrange half of the zucchini and tomato slices in an overlapping layer in the baking dish. Sprinkle half of the mozzarella cheese over the vegetables. Repeat layers with the remaining zucchini, tomatoes, and mozzarella.

04 - Evenly spread the Parmesan-panko mixture over the top layer. Drizzle with the remaining tablespoon of olive oil.

05 - Bake uncovered for 30 to 35 minutes, until the topping is golden and crispy and the vegetables are tender.

06 - Allow to rest for 5 minutes before garnishing with fresh basil leaves. Serve warm.

# Expert Advice:

01 -

This bake magically transforms peak summer vegetables into something that tastes like comfort and celebration all at once.
It comes together quickly but feels just special enough for sharing on a balmy evening with friends.

02 -

Stacking the veggies too thickly makes them steam, not bake; keep layers even for the best caramelization.
Let the dish rest before cutting—this keeps the layers intact and prevents a cheesy landslide on your plate.

03 -