Source: dLife

Zucchini, mushroom, tomato, and herbs with a cheesy breadcrumb crust.

Servings

1 cooking spray
1.75 lb medium zucchini , cut lengthwise into 1/8-inch slices
2 fresh portobello mushroom , sliced (large)
1 lb fresh plum tomatoes , thinly sliced
1 pinch salt
1 pinch black pepper
0.5 cup fresh chopped onion , finely
3 medium garlic cloves , minced
1 tsp ground basil leaves
0.5 tsp marjoram, leaves, ground
0.25 tsp ground red pepper (cayenne)
0.25 cup bread crumbs
1 cup Cheese, mozzarella, reduced fat, shredded
3 tbsp Cheese, parmesan style topping, reduced fat, grated

1 Preheat oven to 350 degrees F. Coat an 11 x 7 baking dish with cooking spray.
2 Arrange zucchini, mushrooms, and tomatoes in prepared baking dish. Season with salt and pepper. Top with onions, garlic, basil, marjoram, and red pepper.
3 Mix together breadcrumbs, mozzarella, and Parmesan. Spoon over vegetables and bake 30 minutes or until cheese is melted.

Squash or eggplant can be substituted in this dish.