I overdid it at the farmer’s market (which, I suppose, is better than overdoing it at the Cheesecake Factory), and bought way too many zucchini and summer tomatoes. A Google search provided this recipe from Daphne Oz, Dr. Oz’s daughter and co-host of ABC TV’s, The Chew. Daphne calls it her grandma’s “world-famous summer zucchini-tomato-onion-parm bake.”
It couldn’t be much easier — you layer everything into a casserole, top it with Parmesan cheese and bake until the cheese is golden brown. As it bakes the kitchen takes on the aroma of pizza, not a bad deal considering how light this recipe actually is. It makes a great side dish the first night. Next day, leftovers can be turned into a pasta sauce with some added jarred marinara sauce. I may even toss in some shrimp*, Kalamata olives and red pepper flakes and serve it over whole wheat penne.
*I love Costco’s frozen, cooked large shrimp. De-veined, ready to thaw and eat and utterly delicious.
2 medium zucchini, thinly sliced into rounds
1 large sweet onion, thinly sliced
1 clove garlic, minced
2 Tbsp. olive oil
1/2 cup fresh basil, torn or chopped
1/4 cup fresh mint, torn or chopped
2 tsp. dried oregano, divided
3 medium tomatoes, thinly sliced
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees F. In a large bowl combine zucchini, onions, garlic and 1 Tbsp. olive oil. Season to taste with salt and pepper and toss to coat. Add half of the basil, mint and oregano and toss to combine.
Add the vegetable mixture to a 9″ X 13″ casserole dish and spread into an even layer. Add a layer of tomatoes, overlapping them slightly. Sprinkle the Parmesan cheese on top. Add the rest of the herbs and drizzle with remaining 1 Tbsp. olive oil. Bake in preheated oven for about 40 minutes.
To serve, garnish with more fresh mint and basil.
WW SmartPoints per serving: 4