The Pioneer Woman Tasty Kitchen
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Zucchini and Tomato Gratin

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Level: Easy

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Description

Simple and scrumptious, this zucchini and tomato gratin is a sure way to get them to eat their veggies!

Ingredients

  • ¼ cups Panko Bread Crumbs
  • 1 Tablespoon Extra Virgin Olive Oil, Plus 1 Teaspoon, Divided Use
  • 1-¼ teaspoon Fresh Rosemary Or Thyme, Finely Chopped, Divided Use
  • Salt And Pepper, to taste
  • 2 whole Small Zucchinis Cut Into Rounds, About 1/8 Inch Thick
  • 1 whole Medium Sized Ripe Tomato, Sliced
  • ¼ cups Feta Cheese Crumbles

Preparation

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.

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