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.