Crispy Parmesan Tomato Zucchini

Layers of zucchini and tomatoes topped with golden parmesan and crunchy breadcrumbs, perfect for summer dining.

# Components:

→ Vegetables

01 - 2 medium zucchinis, sliced into 1/4 inch rounds

02 - 3 ripe tomatoes, sliced into 1/4 inch rounds

→ Cheese & Dairy

03 - 3/4 cup grated Parmesan cheese

04 - 1 cup shredded mozzarella cheese

→ Topping & Seasoning

05 - 3/4 cup panko breadcrumbs (use gluten-free if desired)

06 - 2 tablespoons olive oil

07 - 2 teaspoons Italian seasoning

08 - 1/2 teaspoon garlic powder

09 - 1/2 teaspoon sea salt

10 - 1/4 teaspoon ground black pepper

11 - Fresh basil leaves, for garnish (optional)

# Directions:

01 - Preheat oven to 400°F. Lightly oil a 9-inch baking dish.

02 - In a mixing bowl, mix panko breadcrumbs, Parmesan, 1 tablespoon olive oil, Italian seasoning, garlic powder, salt, and pepper until crumbly and evenly coated.

03 - Arrange half of the zucchini and tomato slices in an overlapping layer in the baking dish. Sprinkle half of the mozzarella over the vegetables. Repeat with remaining zucchini, tomato slices, and mozzarella.

04 - Spread the parmesan-panko mixture evenly over the top. Drizzle with the remaining 1 tablespoon olive oil.

05 - Bake uncovered for 30 to 35 minutes until topping is golden and crispy and vegetables are tender.

06 - Let rest for 5 minutes before garnishing with fresh basil. Serve warm.

# Expert Advice:

01 -

The crunchy, cheesy topping feels like a guilty pleasure but it's all anchored by fresh summer veggies.
It's surprisingly forgiving—swap vegetables or cheeses without fuss and it'll still taste like a celebration of Italian flavors.

02 -

Once, I skipped patting the zucchini dry and ended up with a watery bottom layer—don’t be tempted to rush this part.
Mixing the panko with olive oil before topping makes all the difference in achieving that crave-worthy crunch.

03 -