BAKED ZUCCHINI AND TOMATO CASSEROLE

Baked Zucchini and Tomato Casserole image

Provided by @MakeItYours

Number Of Ingredients 9

2 large zucchini, thinly sliced lengthwise
4 large heirloom tomatoes, sliced thinly
1 cup panko breadcrumbs
1/2 cup grated parmesan cheese
1 tbsp dried basil
1 tbsp dried oregano
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper

Steps:

Preheat oven to 375 degrees.
In a small bowl, combine basil, oregano, garlic powder, salt and pepper.
Spray an 11 X 13 casserole pan with non-fat cooking spray.
Place a layer of zucchini slices along bottom of pan. Sprinkle lightly, but evenly with the seasoning mix. Then place a layer of tomatoes on. Repeat layers until all tomatoes and zucchinis have been used.
Cover loosely with foil and bake in oven for about 25 minutes.
Remove from oven, and top casserole with parmesan cheese and then the panko breadcrumbs. Lightly mist with olive oil mister or non-fat cooking spray.
Return to oven, uncovered, and bake for another 20 minutes, or until cheese is melted and top is crusty.
When done cooking, remove from oven and let stand 10 minutes. Cut into 6 equally sized pieces and serve immediately.