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Parmesan Vegetable Bake
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the Editors of Publications International, Ltd.. "Parmesan Vegetable Bake" 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/parmesan-vegetable-bake-recipe.htm> 11 February 2012.
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Parmesan Vegetable Bake
YIELD Makes 4 servings
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INGREDIENTS
| 1/2 | cup seasoned dry bread crumbs |
| 1/2 | cup grated Parmesan cheese |
| 2 | tablespoons butter, cut into small pieces |
| 1 | clove garlic, minced |
| 1 | teaspoon dried oregano leaves |
| 1/4 | teaspoon black pepper |
| 1 | large baking potato, cut into 1/4-inch-thick slices |
| 1 | medium zucchini, diagonally cut into 1/4-inch-thick slices |
| 1 | large tomato, cut into 1/4-inch-thick slices |
PREPARATION:
- Preheat oven to 375°F. Spray shallow 1-quart casserole with nonstick cooking spray,
- Combine bread crumbs, Parmesan cheese, butter, garlic, oregano and pepper in small bowl; mix well. Arrange potato slices in prepared casserole, overlapping slightly. Sprinkle with 1/3 crumb mixture. Top with zucchini slices; sprinkle with 1/3 crumb mixture. Top with tomato slices. Sprinkle with remaining crumb mixture.
- Cover; bake 40 minutes. Remove cover; bake an additional 10 minutes or until vegetables are tender.
Recipe Tip
For delicious tomatoes any time of the year, store them on your kitchen counter out of direct sunlight as sunlight can change their color without ripening the flavor or texture. And never store them in the refrigerator as this can spoil their flavor and texture.
This recipe appears in:
Vegetable Side Dish
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