Similar to Zucchini with Tomatoes and Herbs, and also by Michael Smith, zucchini and tomato goes so well together that it never hurts to have extra recipes – enjoy!
Zucchini and Tomato Parmesan Bake
4 medium zucchini, sliced 1/4-inch thick, rounds or lengths
2 to 3 large onions, thinly sliced into half-moons
salt and freshly ground pepper
1 T. dried oregano
1 c. grated Parmesan cheese
Preheat the oven to 375 and lightly oil a 9 x 13 baking dish. Heat up a bit of olive oil in a large skillet and saute the onions with some salt and pepper on medium-high heat for 10 to 15 minutes until they are well softened and have begun to caramelize – then pour them into the bottom of your prepared baking dish. Layer on tomato slices (or cherry tomato halves), to form an overlapping row, then cover the tomatoes with a layer of zucchini slices – repeat layers until the pan is full.
Sprinkle all with salt, pepper, the oregano and all of the Parmesan then bake for 30 to 40 minutes until the top is golden and the vegetable juices are bubbling throughout – we enjoyed ours with Porcupine Meatballs that I had in the freezer.