Easy Zucchini and Tomato Bake recipes
Ingredients
- 2 tablespoons extra-virgin olive oil, divided, plus more for the pan
- 1 1/4 pound zucchini and/or summer squash, cut into 1/4-inch-thick rounds
- 1 large tomato (about 8 ounces), diced
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped fresh tarragon and/or oregano
- 3/4 cup crumbled feta
- 3/4 cup panko bread crumbs
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