Ingredients:

  • 2 medium zucchinis, sliced into 1/4-inch rounds (about 500g)
  • 4 medium ripe tomatoes, sliced (about 600g)
  • 1 medium onion, thinly sliced (about 150g)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano (or 1 tablespoon fresh)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded mozzarella cheese (about 200g)
  • 1 cup breadcrumbs (about 100g)
  • 1/4 cup grated Parmesan cheese (about 25g)
  • 2 tablespoons olive oil
  • Fresh basil, for garnish (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Wash and slice the zucchinis and tomatoes.
  3. Thinly slice the onion and mince the garlic.
  4. In a large bowl, combine sliced zucchinis, tomatoes, onion, garlic, oregano, thyme, salt, and pepper. Toss gently to combine.
  5. Spread half of the vegetable mixture evenly in the baking dish. Sprinkle with half the mozzarella cheese. Add the remaining vegetable mixture and top with the remaining mozzarella.
  6. In a small bowl, mix breadcrumbs, Parmesan cheese, and olive oil until combined. Sprinkle the breadcrumb mixture evenly over the melted cheese layer.
  7. Cover the dish with aluminum foil and bake for 25 minutes.
  8. Remove the foil and bake for an additional 15-20 minutes or until the top is golden brown and crispy.
  9. Allow to cool for 5 minutes before slicing. Garnish with fresh basil if desired.