Three of summer's best vegetables are the stars in this incredibly simple but show-stopping dish

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Sometimes you need a side dish that can be on the table relatively quickly without a lot of muss and fuss. That's exactly what you'll find in the recipe that follows. So the next time a good, healthy side is needed but there's no time to saute over the stove or spend valuable minutes prepping, this dish will step in and provide all the deliciousness you could ever want.
It's truly so simple. To prepare, you layer slices of tomatoes, zucchini and eggplant into a casserole dish, then drizzle the casserole with olive oil and Italian spices. As it bakes in the oven, the juices from the vegetables leak out, making an uncomplicated sauce for the vegetables to sit in. Don't forget to spoon some of those juices over the vegetables when serving them, either. That's one of the best parts!
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Cooktop Cove
Zucchini, Eggplant, Tomato Gratin Casserole
6
10 minutes
50 minutes
1 hour
1 eggplant, sliced into 1/4-inch rounds
2 small zucchini, sliced into 1/4-inch rounds
2 medium tomatoes, sliced into 1/4-inch rounds
2 tablespoons olive oil
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dry bread crumbs
1/4 cup butter, melted
Preheat the oven to 350 degrees Fahrenheit and grease an 8-inch casserole dish.
Layer the zucchini, tomatoes and eggplant into the casserole dish. The recipe will work best if the vegetables are slightly overlapping and fanned out a bit.
Drizzle the olive oil over the vegetables and sprinkle with Italian seasoning, salt and black pepper.
Combine the bread crumbs and the melted butter in a small bowl.
Sprinkle the bread crumbs evenly over the vegetables.
Cover the casserole dish with foil. Place in the oven to bake for 40 minutes.
Remove casserole dish from the oven and carefully take off the aluminum foil.
Place the dish back into the oven and cook for another 10 minutes until the food is hot throughout and the bread crumbs have turned golden.
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