Recipe By : Michael Lomonaco
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Ripe plum tomatoes
3 pounds Firm zucchini
1/2 cup Dried bread crumbs
1/4 cup Freshly-grated Parmesan cheese
2 tablespoons Chopped fresh flat-leaf parsley
1 tablespoon Chopped fresh thyme
1 tablespoon Chopped fresh oregano
Salt -- to taste
Freshly-ground black pepper -- to taste
1/4 cup Fruity olive oil
Slice the tomatoes and zucchini into 1/4-inch thick round slices, as uniformly
as you can. On a cookie sheet or ovenproof platter, overlap the tomato and
zucchini in a decorative pattern, like red and green shingles on a gingerbread
house. Blend all the dry ingredients together, then scatter them evenly over
the tomatoes and zucchini. Sprinkle the olive oil on top and bake in a 375
degree oven until golden and crusty, about 20 minutes. Present the platter or
sheet at the table, using a cake server or metal spatula to slide several
overlapping pieces onto each diner's plate.
MICHAEL'S PLACE with Michael Lomonaco-TV FOOD NETWORK
