Zucchini and Tomato Mini Skillet Side Dish!

For Christmas, I gave my son these awesome 3 1/2" mini Lodge Skillets along with a skillet meals magazine.  We had to adjust the recipe for 4 mini skillets rather than a 10" skillet but it worked out well.   We will have lots of fun using them!  

First up, he had his friend K for dinner and I prepped and they built these cool side dishes.  Once done, we each had our own side dish served  hot from the oven.  Put these ingredients into separate dishes.  Thinnly Slice 1 Medium Zucchini.  Add Salt and Pepper to Zucchini and sweat the water from the Zucchini which will take about 15 minutes.  Slice 1 Small Onion, Thinnly slice the bulb of 1 Leek.  Cut in Half about 10-12 Grape or Cherry Tomatoes.  I make my own Bread Crumbs from the heals of bread but you can toast bread and make your own or even substitute Panko Crumbs.  

Preheat Oven to 375.  Lightly coat each pan with Olive Oil.  Add a layer of Onion.  Layer the Zucchini.  Add Leeks.  Top with Parmesan Cheese and Tomatoes.  Drizzle with Olive Oil and add a sprinkle of Oregano, Salt, and Pepper.  As we learned, these shrink slightly so you can fill them to the very top.  Bake in a hot oven for 25-30 minutes.  Let rest and serve on a small plate straight from the oven to the table  Enjoy!