Yield: 1 Servings
|2 tablespoons||Chicken broth|
|1 tablespoon||Seasoned bread crumbs|
|1 tablespoon||Parmesan; grated|
Preheat oven to 425F. Trim zucchini with self-sharpening knife and cut into ⅜-to-½ inch thick slices with Vario-slicer. Arrange in the DDB. Season with salt and pepper and brush with chicken broth.
Bake 12 minutes, or until almost tender. Remove from oven but leave oven on.
Place a slice of tomato on each zucchini slice. Combine bread crumbs with cheese and basil in Batter Bowl. Return to oven and bake 5-6 minutes, until crumbs are lightly browned.
Note: Can be done in one step, but squash may not be soft when done.
Great for a show, if they are the Zucchini type. Posted by Sarah Gruenwald.