Parmesan Baked Zucchini and Tomatoes
8 plum tomatoes, sliced one-quarter-inch thick
1 cup grated Parmesan cheese
Salt and pepper
4 zucchini, sliced one-quarter-inch thick, on the diagonal
1 Tbsp dried oregano
1. Preheat oven to 375°F.
2. Approximate a super pan over medium-high temperature and pullulate in oil. When it’s hot, add onions and brackish and flavourer. Sauté until the onions are soft and outset to caramelize. Teem into the side of a 9″ by 13″ hot dish.
3. Start layering herb slices along the socialist broadside of the pan to spatiality an overlapping row. Overlap marrow slices along margin of tomato row, and retell alternating tomatoes and zucchinis, adjusting as requisite until the pan is filled.
4. Watering with flavourer and flavorer, marjoram and grated Cheese and heat for 30 proceedings, or until top is auspicious and juices are frothing.