Unsalted butter, for greasing the baking dish

1 medium zucchini, cut on a bias into 3/8-inch thick slices

1 medium yellow zucchini, cut on a bias into 3/8-inch thick slices

2 medium tomatoes, cut into 3/8-inch thick slices

3 cloves garlic, minced

1 tablespoon Herbes de Provence

¼ cup extra virgin olive oil

Kosher salt

Freshly ground black pepper

½ cup grated Parmegiano-Reggiano


Preheat the oven to 400ºF. Generously butter a 12-inch oval baking dish. Combine the zucchini, yellow zucchini, tomatoes, garlic, Herbes de Provence, oil, and a generous pinch of salt and pepper in a large bowl and gently toss to coat. Layer the vegetables into the dish, arranging them in neat, overlapping rows. Drizzle with the accumulated juices from the bottom of the bowl and sprinkle evenly with the Parmegiano. Bake for about half an hour, or until the vegetables are tender. Serve immediately.


Serves 4. This definitely qualifies as a quick and easy and also versatile dish. If you cannot find yellow zucchini, by all means use yellow crookneck squash. And if the eggplant at the market looks fantastic, add it too. Serve with plenty of French bread for sopping up the juices.