A delightful and easy-to-make vegetable bake perfect for summer evenings.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking from the start.
Mix together the salt, black pepper, dried basil, dried oregano, and garlic powder in a small bowl.
Adjust the seasoning to your taste preferences.
Slice the zucchini, tomatoes, and onion into thin rounds.
Try to keep the slices uniform for even cooking.
In a 2 1/2 quart casserole dish, layer half of the zucchini slices.
Arrange the slices neatly for a better presentation.
Sprinkle a third of the seasoning mix over the zucchini layer.
Ensure even coverage for consistent flavor.
Add a layer of tomato slices, followed by a layer of onion slices.
Alternate the layers for a colorful presentation.
Sprinkle another third of the seasoning mix over the tomato and onion layers.
Taste the seasoning mix beforehand to ensure it's balanced.
Repeat the layers with the remaining zucchini, tomato, and onion slices, and sprinkle the remaining seasoning mix on top.
Press down gently to compact the layers.
Cover the casserole dish with foil and bake for 30 minutes.
Covering helps retain moisture during baking.
Remove the foil, sprinkle the shredded cheese and crispy bacon pieces on top, and bake uncovered for an additional 10 minutes or until the cheese is melted and bubbly.
Broil for a minute for a golden-brown top.
Let the casserole cool for a few minutes before serving.
Garnish with fresh basil leaves for added flavor and presentation.
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