Baked zucchini and tomatoes

Baked Zucchini and Tomatoes

I have no idea where this idea came from.  We had a heavy lunch yesterday, had an abundance of veggies from the farmer's market that morning, a long day of errands, and just wanted something comforting and healthy.  I really have no idea how this came together, but it was amazingly delicious.  My husband wants it again tonight!

This is literally a 4 ingredient dish, and is so incredibly juicy, filling, and comforting.  Start out with any tomatoes, I had huge amounts of cherry tomatoes from the market, and literally the biggest zucchini I've ever seen!  Really, I used about a pint of cherry tomatoes, and about 2 medium zucchinis.  Cut the tomatoes in half and line the bottom of a greased baking dish.  Cut the zucchini in rounds.

Do a rustic layering of cherry tomatoes, and zucchini, until you hit the top of the dish.  This gets really kind of soupy, so make sure it's not packed too tightly, and has lots of room for juices!

Once you get to the top, sprinkle with salt and pepper, and add about 1/2 cup of your favorite marinara sauce.  I actually used homemade leftover marinara from making pizza a few days ago!  Just use whatever you know is good, this is an easy breezy dish!  

Cover and bake at 350*, until the sauce and veggies just begin to bubble.  Pull from the oven, and top with rounds of fresh mozzarella and a sprinkle of Parmesan, and pop it back in.  Okay, with the Parmesan, it's 5 ingredients, but who's counting, anyway?

This dish is done, when the sides are bubbling away, and the cheese has begun to brown.  This is not a pretty dish, but it is sooooooo good!  Serve in bowls, it is very very juicy, and make sure you have napkins on hand!  Enjoy!