CHEESY ZUCCHINI AND TOMATO CASSEROLE

kmi752

Ingredients

4-5 medium sized zucchinis
5 medium to large tomatoes
1/2 cup grated parmesan
2 Tablepoons of olive oil
1 Tablespoon herbes de provence
salt & pepper

Directions:

Preheat oven to 350 degrees F.
Rub 1 Tablespoon olive oil on bottom of 8 inch square glass dish.
Wash vegetables and slice them lengthwise thinly.
Begin with a layer of zucchinis, then tomatoes, add 1/2 a Tablespoon of herbes de provence and sprinkle salt and pepper – continue layering until all vegetables are used up.
Drizzled 1 Tablespoon olive oil on top layer, add remaining herbes de provence, sprinkle salt and pepper.
Even top with grated parmesan cheese.
Cover pan with foil, making a ‘roof’ shape, so that the foil does not press directly against the casserole (or the cheese, that would stick to it).
Bake for 40 minutes.
Uncover the casserole and bring temperature to 400F, bake for another 20 minutes.
Let sit for 10 minutes before cutting into the casserole. Serve and enjoy!

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