What's Cooking with Linda Super quick and easy dish using summer veggies

Tomato-Zucchini Bake
Tomato-Zucchini Bake

Time to start gathering recipes for the fresh vegetable time of year! Super quick and easy side or main dish puts leftover summer veggies to great use. Angela Kelly, Blandon, shares this recipe that makes a great fresh veggie side dish for any picnic or cookout.

Tomato-Zucchini Bake

Cooking spray

1 pound sliced zucchini

1 ½ cups fresh or frozen corn kernels

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1 ¼ pounds sliced vine-ripened tomatoes

½ cup panko

¼ cup finely grated Parmesan

Butter

Salt & Pepper to taste

Preheat oven to 400 degrees. Coat a 2-quart shallow baking dish with cooking spray, and alternately layer sliced zucchini, corn kernels, and sliced tomatoes. Sprinkle salt and pepper on top. Add butter slices to the top of the vegetables before covering with Panko/Parmesan. Combine Panko and Parmesan, and sprinkle on top. Bake, uncovered, in the center of oven 30 minutes or until top is golden brown. Cover with foil, and bake for 10 more minutes or until vegetables are tender. Serve immediately.

Linda Yuengel, Fleetwood, enjoys sharing recipes.