Spiced Zucchini Tomato Bake with Garlic Herb Breadcrumbs

Ingredients

• •2 medium zucchinis, sliced into 1/4-inch rounds
• •2 cups cherry tomatoes, halved
• •1 medium onion, thinly sliced
• •3 cloves garlic, minced
• •1 tablespoon olive oil
• •1 teaspoon dried oregano
• •1 teaspoon ground paprika
• •1/2 teaspoon ground cumin
• •1/2 teaspoon red pepper flakes (optional)
• •Salt, to taste
• •Black pepper, to taste
• •1 cup breadcrumbs (preferably panko)
• •1/4 cup grated Parmesan cheese
• •2 tablespoons fresh parsley, chopped
• •1 tablespoon butter, melted
• •1 tablespoon olive oil (for breadcrumbs)

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   In a large bowl, combine the zucchini slices, cherry tomatoes, onion, olive oil, minced garlic, oregano, paprika, cumin, red pepper flakes (if using), salt, and black pepper. Toss to coat evenly.

3. 3

   Transfer the vegetable mixture to a lightly greased 9x13-inch baking dish and spread it out into an even layer.

4. 4

   In a separate bowl, mix the breadcrumbs, Parmesan cheese, chopped parsley, melted butter, and olive oil until evenly combined.

5. 5

   Sprinkle the breadcrumb mixture evenly over the top of the vegetables in the baking dish.

6. 6

   Bake in the preheated oven for 35–40 minutes, or until the vegetables are tender and the breadcrumb topping is golden and crispy.

7. 7

   Remove from the oven and let cool for 5 minutes before serving.