Zucchini and Tomato Gratin

1. Preheat oven to 400 F.
2. In a small bowl combine the panko breadcrumbs with 1 teaspoon of olive oil, ¼ teaspoon of rosemary (or thyme), and a pinch of salt and pepper. Set to the side.
3. Pull out a small baking dish (mine measures 8 x 5 inches) or a glass pie plate. In a single layer, lay the zucchini and tomato slices (in a tile pattern, overlapping them) in the bottom of the dish. Drizzle the remaining 1 tablespoon of the olive over the veggies. Sprinkle the remaining 1 teaspoon of the fresh rosemary (or thyme) and salt and pepper over the top. Then crumble the feta cheese evenly over that. Finally sprinkle the seasoned breadcrumbs evenly over the top.
4. Bake until the zucchini is tender, about 30 minutes.

This recipe is easily increased, but the cooking time may need to be increased to 35 or 40 minutes, depending upon the amount of veggies to be cooked.