medium-size ripe tomatoes
1 cup fresh basil leaves
1 1/2 cups dry bread crumbs
2 1/2 Tbsp. extra virgin olive
Salt and freshly ground pepper
- Preheat the oven to 500
degrees F. Cut the tomatoes crosswise into 1/4
inch slices. Coarsely shred the zucchini using a
food processor or a hand grater. In a food
processor, combine the basil leaves and bread
crumbs. Process until the basil is chopped.
- Grease a 2-quart shallow
casserole with non-fat cooking spray. Sprinkle
1/3 of the basil bread crumbs over the bottom of
the dish. Arrange half the tomatoes in the dish,
overlapping the slices slightly if necessary.
Season with salt and pepper to taste. Cover the
tomatoes with the shredded zucchini. Arrange the
remaining tomato slices on top. Season with salt
and pepper. Top with the remaining bread crumbs.
Drizzle the olive oil over the bread crumbs.
- Bake for 8 to 10 minutes,
until the top is nicely browned and the zucchini