Tomato-Zucchini Bake

Many people responded to my earlier blog entry about posting the recipes I cook for my family that are a success. So, here's the first.

Tomato-Zucchini Bake
(from the July/August 2009 Health Magazine)

Ingredients

• Cooking spray
• 1 pound sliced zucchini
• 1 1/2 cups fresh or frozen corn kernels
• 1 1/4 pounds sliced vine-ripened tomatoes
• 1/2 cup panko
• 1/4 cup finely grated Parmesan

Preparation

Preheat oven to 400°. Coat a 2-quart shallow baking dish with cooking spray, and alternately layer sliced zucchini, corn kernels, and sliced tomatoes. Combine panko and Parmesan, and sprinkle on top. Bake, uncovered, in the center of oven 30 minutes or until top is golden brown. Cover with foil, and bake for 10 minutes more or until vegetables are tender. Serve immediately.

**Notes: While the kids enjoyed it, remember to allow it to cool before serving as the cooked tomatoes are HOT and will burn their lips! Also, I added some fresh herbs - basil and oregano. Cannot imagine the dish without them.