Baked Zucchini (aka courgette in the UK) and Tomato Casserole Recipe

My friend B sent me this zucchini/tomato recipe and I cooked it up Sunday afternoon. Instead of the panko bread crumbs, I used some stale homemade Italian herb bread that I chopped up into little dry coarse crumbs. And when I was grabbing herbs from the pantry, I grabbed Adobo seasoning instead of garlic powder. I hardly ever make anything the way I'm told to.

It most definitely does require that (at least) ten minute wait before cutting for it all to firm up. I actually let it sit quite a bit longer than that and it was a little loose. My tomatoes were very ripe and juicy. Next time, I might layer the crumbs among the vegetables. It didn't come out of the pan in perfect little squares. Sure is tasty, though, and the zucchini was nicely al dente. I think this is going into the regular rotation. 

Thanks, B!