Daily Food

Zucchini Casserole With Garlicky Breadcrumbs

This summery vegetarian side may be quick and easy, but the colorful shingled veggies make for an impressive presentation. Even the most reluctant vegetable-eaters won't be able to resist that cheesy herbed breadcrumb topping.

Ingredients

• 2 medium zucchini, sliced into ¼”-thick rounds
  3 medium Roma tomatoes, sliced into ¼”-thick rounds
  3 1/2 tbsp. extra-virgin olive oil, divided
  1/2 tsp. Kosher salt, plus more for seasoning
  Freshly ground black pepper
  2 slices sourdough or whole wheat bread, cut into cubes (about 1 ½ c.) 
  2/3 c. freshly grated Parmesan
  3 tbsp. Fresh oregano or thyme leaves
  3 garlic cloves, roughly chopped
  1/4 tsp. Crushed red pepper flakes (optional)

Directions

Step 1
Preheat oven to 400°. Arrange zucchini and tomato slices in overlapping rows in a 9”-x-13” baking dish. Drizzle 2 tablespoons olive oil over vegetables and season with salt and pepper.
Step 2
Combine bread, Parmesan, fresh herbs, garlic, 1/2 teaspoon salt, and red pepper flakes, if using, in the bowl of a food processor or mini chopper and pulse until the mixture has broken down into crumbs. Transfer to a medium bowl, toss with remaining 1 ½ tablespoons olive oil and season with pepper. Scatter breadcrumb mixture over vegetables in an even layer.
Step 3
Bake until zucchini is tender and breadcrumbs are golden, 30 to 35 minutes. Let cool 5 minutes before serving.