INGREDIENTS
2
medium (slender) zucchini [but I used one summer squash and 1 zucchini tonight]
1 handful
sweet grape tomatoes [I used both red and orange]
3 tbsp
extra virgin olive oil
3 cloves
garlic, minced fine
1/2 tsp
salt
1/2 tsp
pepper
1/2 tsp
fresh thyme leaves, chopped
1/4 cup
Italian bread crumbs
1/3 cup
freshly grated Parmigiano Reggiano