Our fridge was full of zucchinis this year – if we weren’t getting them from friends/co-workers or our own little patch, we were getting them in our weekly CSA box. Speaking of CSAs, we just joined a winter CSA that includes an egg share. I am really excited about it – pastured eggs are so much more delicious (and not to mention nutritious) than anything I can find at the store. Back to the recipe, with such a sunny fall in Santa Cruz, the fridge was also overflowing with tomatoes, again from the aforementioned sources. Growing tired of our zucchini standbys – grilled or sauteed, I came up with this. It is really tasty. If you don’t ever use dairy, just skip the parmesan cheese. I’ve made it both ways several times.
3 zucchinis, sliced
2 tomatoes, sliced
2 ounces pancetta, diced
2 tablespoons olive oil
2 cloves garlic, crushed
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt + pepper
2 ounces shaved parmesan (optional)
- Preheat oven to 375.
- In a medium sized bowl, toss zucchini with olive oil, garlic, oregano, basil, salt and pepper.
- Place 2/3 of zucchini mixture in an oven safe dish (I used a round casserole dish).
- Layer tomatoes, pancetta & parmesan (if using) over the zucchini. Place the remaining zucchini on top and sprinkle with parmesan.
- Bake for 20-25 minutes or until zucchini is tender, but not mushy