Bread and Vegetable “Lasagna”
Catherine Cappiello Pappas
Sometimes the most simple and fresh food make the best meals. I suppose this is true with life too. The best days are usually the days that are easy and lived simply.
- 9-10 slice
- bread – toasted
- zucchini – sliced lengthwise
- 4-5 clove
- garlic – chopped
- onion – sliced
- large beefsteak tomatoes – sliced
- 16 oz
- mozzarella cheese – shredded
- grated romano cheese
- 2-3 Tbsp
- olive oil
1Toast the bread.
Heat a large frying pan with the olive oil. Add the sliced onion and sauté until it is slightly golden. Add the garlic and sauté until it is fragrant and set aside.
Add the sliced of zucchini and sauté until it is slightly golden and set aside.
Preheat the Oven 350 degrees:
Prepare a baking dish with a drizzle of olive oil.
Place some slices of bread to fit the bottom of the dish. Place zucchini, onion and garlic and slices of tomato. Top with the shredded cheese and grated Romano; repeat this process until all of the bread a veggies is used.
Finish with shredded cheese, grated Romano cheese and a little drizzle of olive oil.
Preheat Oven 350 degrees:
Bake this for 40-45 minutes. Let the dish rest for 10 – 15 minutes before serving.