| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Fruits |
|
Michael’s p, Vegetables |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Ripe plum tomatoes |
| 3 |
lb |
Firm zucchini |
| 1/2 |
c |
Dried bread crumbs |
| 1/4 |
c |
Freshly grated Parmesan cheese |
| 2 |
tb |
Chopped fresh flat leaf parsley |
| 1 |
tb |
Chopped fresh thyme |
| 1 |
tb |
Chopped fresh oregano |
|
|
Salt and freshly ground black pepper, to taste |
| 1/4 |
c |
Fruity olive oil |
INSTRUCTIONS
Slice the tomatoes and zucchini into 1/4-inch thick round slices, as
uniformly as you can. On a cookie sheet or ovenproof platter, overlap the
tomato and zucchini in a decorative pattern, like red an d green shingles
on a gingerbread house. Blend all the dry ingredients together, then
scatter them evenly over the tomatoes and zucchini. Sprinkle the olive oil
on top and bake in a 375 degree oven u ntil golden and crusty, about 20
minutes. Present the platter or sheet at the table, using a cake server or
metal spatula to slide several overlapping pieces onto each diner's plate.
>From Michael's Place Show # 1A23
Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #533 by "Master
Harper Gaellon" <gaellon@inch.com> on Mar 21, 1997
A Message from our Provider:
“God promises a safe landing, not a calm passage.”