Ingredients:

  • 2 lbs zucchini, sliced into 1/4-inch rounds
  • 1 lb Roma tomatoes, sliced into 1/4-inch rounds
  • 1/2 lb yellow squash, sliced into 1/4-inch rounds
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme, chopped
  • 1 tsp salt, divided
  • 1/2 tsp black pepper, freshly cracked
  • 1/2 cup parmesan cheese, freshly grated
  • 1/4 cup panko breadcrumbs
  • 1/2 tsp dried oregano

Instructions:

  1. Arrange zucchini, squash, and tomato slices on a tray, sprinkle with half the salt, and let sit for 10 minutes to draw out moisture.
  2. Use paper towels to pat every vegetable slice thoroughly dry.
  3. In a large bowl, toss the dried slices with olive oil, minced garlic, thyme, pepper, and the remaining salt.
  4. Preheat the oven to 400°F (200°C).
  5. Stand the slices up vertically in a 9x13 inch baking dish, alternating between zucchini, tomato, and yellow squash, packing them snugly.
  6. Combine parmesan, panko, and oregano in a small bowl and sprinkle the mixture evenly over the top of the vegetables.
  7. Place the dish on the center rack of the oven and bake until golden brown.