Zucchini and Tomato Bake

Preheat oven to 375ºF. Lightly grease a casserole dish with cooking spray.

Arrange half of the zucchini slices in the casserole dish, lightly season with salt and pepper. Arrange 1/3 of the tomato slices on top of the zucchini slices, lightly season with salt and pepper. Repeat layers; tomatoes should be the last layer. Lightly season each layer with salt and pepper.

In a large bowl, combine 1 1/2 cups of cheese, bread crumbs, garlic, and dry basil. Add the melted butter to the breadcrumbs mixture and mix well until incorporated. Sprinkle the entire mixture on top of the vegetables. Add the remaining 1 cup shredded Monterey Jack Cheese on top.

Drizzle a bit of olive oil across the entire casserole, cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 to 20 minutes, or until the vegetables are tender. Let cool for 10 minutes before cutting.

Sprinkle some fresh basil leaves on top and serve as a main course or a side dish to any meal.