layer. Add another layer of zucchini and top with the
remaining Parmesan, remaining leeks, and the
tomatoes.
- Transfer the skillet to the oven and bake for 10
minutes or until the zucchini is tender and crispy
around the edges and the tomatoes shrivel and get
caramelized. You could even place the pan under the
broiler at the end to crisp up the cheese. Serve hot,
garnished with fresh dill or thyme. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat in a greased skillet
over medium heat for a few minutes or until warmed
through.