Zucchini & tomatoes parmesan

1 Servings

Ingredients

Quantity Ingredient
1 small Zucchini
2 tablespoons Chicken broth
2 mediums Tomatoes
1 tablespoon Seasoned bread crumbs
1 tablespoon Parmesan; grated
¼ teaspoon Basil

Directions

Preheat oven to 425F. Trim zucchini with self-sharpening knife and cut into ⅜-to-½ inch thick slices with Vario-slicer. Arrange in the DDB. Season with salt and pepper and brush with chicken broth.

Bake 12 minutes, or until almost tender. Remove from oven but leave oven on.

Place a slice of tomato on each zucchini slice. Combine bread crumbs with cheese and basil in Batter Bowl. Return to oven and bake 5-6 minutes, until crumbs are lightly browned.

Note: Can be done in one step, but squash may not be soft when done.

Great for a show, if they are the Zucchini type. Posted by Sarah Gruenwald.

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