Ingredients for - Zucchini Casserole With Garlicky Breadcrumbs

1. 2 medium zucchini, sliced into ¼”-thick rounds
2. 3 medium Roma tomatoes, sliced into ¼”-thick rounds
3. 3 1/2 tbsp. extra-virgin olive oil, divided
4. 1/2 tsp. Kosher salt, plus more for seasoning
5. Freshly ground black pepper
6. 2 slices sourdough or whole wheat bread, cut into cubes (about 1 ½ c.) 
7. 2/3 c. freshly grated Parmesan
8. 3 tbsp. Fresh oregano or thyme leaves
9. 3 garlic cloves, roughly chopped
10. 1/4 tsp. crushed red pepper flakes (optional)

How to cook deliciously - Zucchini Casserole With Garlicky Breadcrumbs

1 . Stage

Preheat 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.

2 . Stage

Combine 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.

3 . Stage

Bake until zucchini is tender and breadcrumbs are golden, 30 to 35 minutes. Let cool 5 minutes before serving.