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By: http://thecreditsamuraix.blogspot.com/2013/12/the-credit-samurai-do-you-really-need.html

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By: Yvette

Yvette — Wed, 27 Apr 2011 23:43:15 +0000

I tried this out tonight and, WOW! It was amazing. I have to admit, I added more cheese, and used gruyere instead of parm. I cooked it all in a big cast iron skillet – onions, garlic, herbs, then sprinkled part of the cheese on the onion layer, then spread all the zucchini in one layer over that. Added another layer of cheese, then all the tomato, then more cheese and “bread crumbs” (gluten-free crushed crackers here). Towards the end turned it up an to “roast” to get even more carmelization. Super duper yummy!

By: elly

elly — Thu, 19 Aug 2010 01:54:21 +0000

This looks just fabulous. What a great way to use summer vegetables and I love herbes de provence in anything!

By: Barb

Barb — Tue, 17 Aug 2010 00:36:53 +0000

So funny I came across this. Just made something extremely similar the other night, only I layered it with chicken. I’m inundated with zucchini also, I feel like Forest Gump, Zucchini Bread, Zucchini balls, Zucchini stirfry, Zucchini parm, Zucchini soup …..the list goes on, but I like it!

By: Emily

Emily — Mon, 16 Aug 2010 14:35:33 +0000

Oh wow, this sounds so incredibly summery and fantastic. My husband is not always a huge squash fan but he can deal with it once in a while. When I cook recipes I find on other blogs, I always re-post them with a link back to the original author. But I always like to ask permission first. So please let me know if you would be okay with that! 🙂

By: sophia

sophia — Mon, 16 Aug 2010 01:13:22 +0000

I LOVE summer squashes and zucchini. I’ve made something like this before, but I included eggplant. I don’t care how many degrees it is outside, the smell of this baking in the oven is just too heavenly to resist!

By: Mimi (Damn the Freshman 15)

Mimi (Damn the Freshman 15) — Sun, 15 Aug 2010 01:39:39 +0000

WOOOO! I’m ALWAYS looking for recipes that utilize herbs de Provence. It’s one of my favorite spice mixes, but it’s so rarely used.

By: Lauren

Lauren — Thu, 12 Aug 2010 02:51:32 +0000

In reply to Elly Lou. I think a slow cooker or a pan on the toe top would work for the most part, but you might want to stick it under the broiler for at least a few minutes to get the nice, crispy topping.

By: Eliana

Eliana — Thu, 12 Aug 2010 00:31:41 +0000

This is a good dose of food porn. Seriously. It looks amazing!

By: Butterpoweredbike

Butterpoweredbike — Wed, 11 Aug 2010 19:42:43 +0000

OMG, I’m laughing so hard. I’ve been unknowingly celebrating that holiday every day for a week now! Thanks for linking up with Two for Tuesday.