Just when I thought I had tried every possible combination of zucchini, tomatoes, onion and garlic I found another amazingly simple recipe for some of my favorite vegetables. It just couldn’t get any easier than this recipe that accentuates the fresh, clean tastes of the veggies and doesn’t load them down with lots of cheese or a rich sauce. You will find a recipe at the bottom of this post…it really isn’t needed… but it gives you an idea of the proportions of ingredients in this recipe. The breadcrumb topping is especially good…it adds flavor and texture to the cooked vegetables…and if you make extra you can freeze it for other savory dishes.
Heat a 10 – 12″ cast iron skillet to medium, then add 2 tablespoons olive oil and the garlic and onion. Saute for about 3 minutes until onion starts to turn translucent. Careful…don’t burn the garlic.
Add a layer of thick tomato slices and season with salt and pepper. This recipe is similar to one I found on Bon Appetit’s website. They didn’t add any additional seasons but I gave the tomatoes a sprinkle of herbs de Provence that I purchased in the Food Hall in Avignon and I thought it really perked up the flavors. Cook on medium heat until tomatoes are hot and bubbly around the edges, about 7-8 minutes.
Add a thick layer of thinly sliced zucchini on top of the hot tomatoes along with a sprinkling of parsley.
Top with breadcrumbs and a little drizzle of olive oil. Bake at 350 degrees for 30-40 minutes until bubbly and nicely browned. Make extra breadcrumbs so you have them on hand for future use. They are a tasty addition to so many dishes.
The farmers’ market was beautiful on Saturday…crisp in the morning with a bright blue sky. The market is full of vegetables that will last until we get a good frost or two. We still have tomatoes and the squash is at its peak. If you are looking for another recipe for zucchini I hope you will give this one a try. I think it may become one of my favorites.
- ⅓ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 cup coarse fresh breadcrumbs
- 1 tablespoon fresh parsley
- 1 medium onion, sliced
- 2 cloves garlic, chopped
- 2 large tomatoes, sliced
- 2 large summer squash, thinly sliced
- 1 teaspoon herb de Provence seasoning
- 1 tablespoon fresh parsley, chopped
- Salt and freshly ground pepper
- Combine cheese, breadcrumbs and parsley in a food processor. Pulse until coarsely chopped. Add olive oil and pulse another 30 seconds. Set aside.
- Heat a 10" cast iron skillet to medium heat.. Add 2 tablespoons olive oil. Saute garlic and onion for 3-4 minutes.
- Add a layer of sliced tomatoes and cook till bubbly around the edges.
- Season with herbs de Provence and salt and pepper.
- Arrange sliced zucchini over the tomatoes. Top with bread crumbs.
- Bake at 350 degrees for 35-40 minutes until nicely browned.