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Cheesy Tomato Zucchini Bake With Crispy Parmesan Crust

Not quite lasagna and not quite pizza, this mouth-watering hybrid puts to use all that fresh seasonal produce we’ve got ripening in our gardens – and it’s super fast to throw together! A total breeze to make on a weeknight when you’re pressed for time, this gem of a meal creates quite the buzz around the table and begs for its own regular spot on the dinner menu.

We’ve utilized those perfectly sweet tomatoes that were practically falling off the vine and begging to be eaten, and a few ripe and ready zucchinis that were hidden away in all that foliage. If you have a garden that’s bursting, feel free to add a layer or two to your bake! We kept it simple with this recipe and it turned out amazing! You’ll love the cheesy crunch of the parmesan and breadcrumbs that forms on the bottom. YUM!

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