by Peggy of Almost Slowfood
Photo by Peggy of Almost Slowfood
Peggy of Almost Slowfood's Notes:
Expand2 Large tomatoes sliced in half inch rings Ask a question about this ingredient
2-3 Small zucchini sliced lengthwise in quarter inch strips Ask a question about this ingredient
3 Large garlic cloves sliced thinly Ask a question about this ingredient
10 Sprigs of thyme Ask a question about this ingredient
Salt and pepper to taste Ask a question about this ingredient
1 cup market cheese like Gouda or Gruyere grated on the large side of your box grater Ask a question about this ingredient
1/3 cup Whole wheat bread crumbs Ask a question about this ingredient
Preheat the oven to 500 degrees.
Ask a question about this stepIn a casserole dish lay down the strips of zucchini so that they touch each other and cover the bottom. Spread out the thyme sprigs evenly on top of the zucchini. Follow suit with the garlic. Place the tomato slice on top so that they are touching each other and cover the dish. Sprinkle with about a teaspoon each of salt and pepper. Then gently scatter the cheese over the top followed by the breadcrumbs. Bake until the cheese is melted, the crust is golden brown and you see a bit of bubbling from the veggies - About 20 minutes.
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