1 lb. tomatoes
1 lb. zucchini
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. olive oil
1 tbsp. minced garlic
2 tbsp. chopped basil
1/2 tsp. chopped thyme
1/2 tsp. chopped oregano
2 tbsp. Parmesan cheese
2 tbsp. dry bread crumbs

Preheat oven to 400 degrees. Cut tomatoes and zucchini into 1/2 inch slices. In shallow 1 quart baking dish alternate tomatoes and zucchini. Sprinkle with salt and pepper. Cover and bake 20 minutes.

In skillet heat oil. Add garlic and saute 30 seconds. Reserve 1 tablespoon of oil and drizzle remainder over vegetables. Bake uncovered for 10 minutes. In bowl mix 1 tablespoon oil with herbs, cheese and bread crumbs. Sprinkle over vegetables. Baste with pan juice and bake for 10 minutes.