A lightened up, yet still delicious version of Michael’s Tomato Tarte Tatin your guests will love!
TOMATO, ZUCCHINI, ONION AND PARM BAKE
2 medium zucchini (thinly sliced into rounds)
1 large Vidalia onion (thinly sliced)
1 clove garlic (minced or finely grated)
2 tablespoons extra-virgin olive oil (divided)
1/2 cup fresh basil (torn, divided, plus more for garnish)
1/4 cup fresh mint (torn, divided, plus more for garnish)
2 teaspoons dried oregano (divided)
3 medium Heirloom tomatoes (sliced 1/2- inch thick)
1/2 cup parmesan cheese (freshly grated)
kosher salt and freshly ground black pepper (to taste)
Preheat oven to 350ºF.
In a large bowl, add the zucchini, onions, garlic and 1 tablespoon of olive oil. Season to taste with salt and pepper and toss to coat. Add half of the basil, mint and oregano, and toss to combine.
Add the vegetable mixture to a 9inch x 13inch casserole dish and spread into an even layer. Add a layer of tomatoes, overlapping them slightly. Sprinkle the Parmesan cheese in an even layer on top. Add the rest of the herbs on top and drizzle with 1 tablespoon of olive oil. Place in oven to bake for 40 minutes.
Garnish with more fresh mint and basil.
Helpful Tip: add your favorite seasonal vegetables and herbs to change your bake!