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1 large Yellow Zucchini

2 medium heirloom Tomato

1 small onion, about 3 ounces

1 Cup breadcrumbs

¼ Cup Parmesan Cheese

1 ounce Butter

½ teaspoon Italian Seasoning, or dried mixed herbs

1 large clove Garlic, minced

Salt & Pepper

Oven 375F

Prepare a 2 quart baking dish with a light coating of panspray. Slice zucchini & tomatoes into about 12 slices less than ¼ inch each and season each piece lightly with salt & pepper.  Slice onion into thin slices and break up the rings. Alternate slices of tomato and zucchini in a shingled layer in the baking dish, adding a ring or two of onion on each squash slice.  Combine breadcrumbs and cheese in a food processor and pulse until combined evenly, then sprinkle across the vegetables. Melt butter in a saucepan with garlic and herbs until melted. Drizzle over the breadcrumbs and place in the oven. Bake for 25-35 minutes and the crumbs are golden brown (gratinéed) and sides are bubbling. Delicious served with grilled chicken and rice.

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