Ingredients
2 medium zucchini, sliced into ¼”-thick rounds
3 medium Roma tomatoes, sliced into ¼”-thick rounds
3 1/2 tbsp. extra-virgin olive oil, divided
1/2 tsp. Kosher salt, plus more for seasoning
Freshly ground black pepper
2 slices sourdough or whole wheat bread, cut into cubes (about 1 ½ c.)
2/3 c. freshly grated Parmesan
3 tbsp. Fresh oregano or thyme leaves
3 garlic cloves, roughly chopped
1/4 tsp. Crushed red pepper flakes (optional)
Preparation
Step 1Preheat oven to 400°. Arrange zucchini and tomato slices in overlapping rows in a 9”-x-13” baking dish. Drizzle 2 tablespoons olive oil over vegetables and season with salt and pepper.Step 2Combine bread, Parmesan, fresh herbs, garlic, 1/2 teaspoon salt, and red pepper flakes, if using, in the bowl of a food processor or mini chopper and pulse until the mixture has broken down into crumbs. Transfer to a medium bowl, toss with remaining 1 ½ tablespoons olive oil and season with pepper. Scatter breadcrumb mixture over vegetables in an even layer.Step 3Bake until zucchini is tender and breadcrumbs are golden, 30 to 35 minutes. Let cool 5 minutes before serving.
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