1 yellow zucchini, sliced thin into ¼ “ rounds
1 green zucchini, sliced thin into ¼ “ rounds
3 ripe tomatoes, sliced thin
1 ½ cups coarse bread crumbs
1 cup grated parmesan cheese
4 tbsp. unsalted butter
1 large clove garlic, finely minced
1 green onion, finely minced
handful of fresh herbs, chopped, such as parsley, basil & thyme
squeeze of lemon juice
olive oil, as needed
kosher salt and black pepper, as needed
Pre-heat oven to 350
Grease an approximately 8 x 8 square baking dish
Begin with the first layer of alternating zucchini, overlapping slightly
Drizzle with olive oil and salt and pepper
Second layer: tomatoes, overlapping slightly. Drizzle with olive oil and salt and pepper
Third layer: zucchini again.
Mix crumble ingredients together: bread crumbs, parmesan, butter, garlic, green onion, herbs, lemon juice and salt and pepper
Press crumble on top, drizzle with a little more olive oil and bake, uncovered for 45 minutes.
Remove and let cool at least 30 minutes before serving. Delicious the next day, or at room temperature.