Tomato Zucchini Bake with Aunt Cindy’s Roasted Garlic Gala
Serves: 4
Ingredients
• 2 large tomatoes, sliced into rounds
• ½ large zucchini, sliced into rounds
• ¼ cup olive oil
• ½ cup Italian seasoned panko
• 1 Tbsp butter
• 1 Tbsp fresh basil, chopped
• 1 Tbsp fresh parsley, chopped
• 3 Tbsp grated Parmesan cheese
• 1 cup La Famiglia DelGrosso Aunt Cindy’s Roasted Garlic Gala
• Salt, pepper, and granulated garlic to taste
• Fresh basil leaves for garnish
*Notes
Choose zucchini and tomatoes that are about the same size when slicing into rounds. You can also add sliced eggplant or fresh mozzarella to this dish.
Directions
• Pre-heat oven to 400 degrees.
• Brush tomato and zucchini rounds with olive oil, then season with salt, pepper, and granulated garlic.
• Place vegetables on a baking sheet and roast in oven for 10 minutes.
• Add chopped basil and parsley to panko and mix through.
• Melt butter in a small sauce pan on medium heat. Add seasoned panko and stir until toasted. Set aside.
• Remove vegetables from oven and set aside. Lower oven temperature to 350 degrees.
• Pour roasted garlic sauce to cover bottom of a 9x13 baking dish.
• Place vegetables on top of the sauce by alternating the tomatoes and zucchini slices.
• Sprinkle Parmesan cheese over the vegetables, then top with the toasted panko.
• Bake at 350 degrees uncovered for 10 minutes.
• Remove from oven and garnish with fresh basil leaves.
• Serve as a side dish for beef, chicken, or fish.
