SCARBOROUGH FOOD PANTRY
Tomato Zucchini Bake
Cook Time: 40-45 Minutes
1 pound of sliced zucchini
1 ½ cups fresh or frozen corn
1 ¼ pounds sliced vine-ripened tomatoes
½ cup panko (bread crumbs)
¼ finely grated parmesan cheese
Preheat oven to 400 degrees
Coat a 2 quart shallow baking dish with cooking spray, alternately layer sliced zucchini, corn kernels, and sliced tomatoes.
Combine panko and parmesa cheese and sprinkle on top.
Bake uncovered in the center of oven for 30 minutes or until top is golden brown.
Cover with foil, and bake for 10 minutes more or until vegetables are tender.
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