1 yellow zucchini, sliced thin into ¼ “ rounds

1 green zucchini, sliced thin into ¼ “ rounds

3 ripe tomatoes, sliced thin

1 ½ cups coarse bread crumbs

1 cup grated parmesan cheese

4 tbsp. unsalted butter

1 large clove garlic, finely minced

1 green onion, finely minced

handful of fresh herbs, chopped, such as parsley, basil & thyme

squeeze of lemon juice

olive oil, as needed

kosher salt and black pepper, as needed

• Pre-heat oven to 350

• Grease an approximately 8 x 8 square baking dish

• Begin with the first layer of alternating zucchini, overlapping slightly

• Drizzle with olive oil and salt and pepper

• Second layer: tomatoes, overlapping slightly.  Drizzle with olive oil and salt and pepper  

• Third layer: zucchini again. 

• Mix crumble ingredients together: bread crumbs, parmesan, butter, garlic, green onion, herbs, lemon juice and salt and pepper

• Press crumble on top, drizzle with a little more olive oil and bake, uncovered for 45 minutes.

• Remove and let cool at least 30 minutes before serving.  Delicious the next day, or at room temperature.