There was a zucchini on my counter this morning…a big one. It was joined by a few tomatoes. Otherwise…the counter was bare. I looked at them as I drank my coffee, and decided that they were lunch.
One of my favorite ways to use tomato and zucchini is Tomato-Zucchini Casserole, which was the inspiration for today.
I decided to skip the layering (and baking!) and cook the vegetables, including onion and garlic (all from the garden!) in one big pan:
It looks like it needs some cheese – Provolone is what was handy.
I made the breadcrumbs using double fiber bread, and swapped olive oil for the butter, then broiled it. I always set the timer when I broil, because I get distracted. I set it for 4 minutes, and it called me from the laundry room. I set it for 4 more, and I was digging through a drawer for something. And then we ate it, and I barely got a picture…
Sometimes my life doesn’t go according to my meal plan, and when that happens, I just search for recipes using the ingredients I have. on hand.
This is good at room temperature. As long as you don’t cover it too tightly the breading stays nice and crisp. It’s great to take along to a potluck or party as well.
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