Ingredients
Units
Scale
- 3 medium zucchini cut into 1/4 inch rounds
- 1/2 cup freshly grated Parmigiano cheese
Bruschetta topping:
- 1 pint grape tomatoes (any variety) diced in quarter pieces
- 4 tablespoons good quality olive oil
- 1 tablespoons good quality balsamic vinegar
- 1 teaspoon kosher salt
- 1 tablespoon dry or fresh basil
- 1 tablespoon dry or fresh oregano
- 2 cloves crushed garlic
Instructions
- Spray an oven safe baking dish (9 inch round or 8×8 rectangular) with cooking spray set aside.
- Mix all the bruschetta ingredients in a bowl and set aside for 15 minutes.
- Arrange the slices of zucchini in the oven safe dish with an overlapping pattern in rows or a spiral if using a round dish. Pour bruschetta topping on top of zucchini and sprinkle cheese over the top.
- Bake at 400 degrees F for 25 minutes until the zucchini is fork tender and the cheese is slightly brown and bubbly. If you notice it starts browning too quickly, tent with aluminum foil.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Savory
- Method: Italian
- Cuisine: Italian