Zucchini & Tomato Bake | VegNews

Ingredients

• 1/2 cup olive oil
• 1 to 2 tablespoons fresh lemon juice
• 1 tablespoon fresh basil, chopped
• Salt to taste
• 1 pound zucchini, cut into 1/4-inch rounds
• 1-1/2 pounds ripe tomatoes, cut into 1/4-inch rounds
• 2 tablespoons olive oil
• 1 cup diced onions
• 4 cloves garlic, minced
• 1 cup breadcrumbs
• Salt and pepper to taste