Summer Scalloped Tomatoes and Zucchini



4 medium-size ripe tomatoes

2 medium-size zucchini

1 cup fresh basil leaves

1 1/2 cups dry bread crumbs

2 1/2 Tbsp. extra virgin olive oil

Salt and freshly ground pepper

  1. Preheat the oven to 500 degrees F. Cut the tomatoes crosswise into 1/4 inch slices. Coarsely shred the zucchini using a food processor or a hand grater. In a food processor, combine the basil leaves and bread crumbs. Process until the basil is chopped.
  2. Grease a 2-quart shallow casserole with non-fat cooking spray. Sprinkle 1/3 of the basil bread crumbs over the bottom of the dish. Arrange half the tomatoes in the dish, overlapping the slices slightly if necessary. Season with salt and pepper to taste. Cover the tomatoes with the shredded zucchini. Arrange the remaining tomato slices on top. Season with salt and pepper. Top with the remaining bread crumbs. Drizzle the olive oil over the bread crumbs.
  3. Bake for 8 to 10 minutes, until the top is nicely browned and the zucchini is tender.
1 Serving: calories calories 190 total fat 8 g cholesterol 0 mg sodium 400 mg

Serves 6