Rinse zucchini and melanzane under cold water. Dry and cut into 1 cm thick slices. Cut stem and flower tips into small pieces. Halve and clean the peppers, rinse under cold water, drain and cut into strips.
Bring water with salt to a boil in a saucepan. Pour in vegetables. Steep for 10 minutes.
In the meantime, peel onions and garlic cloves. Chop onions into small pieces. Crush garlic cloves with salt. Heat olive oil in a frying pan. Pour in diced onions and crushed garlic. Fry in 3 min until translucent.
Blanch (scald) tomatoes with hot water, peel, halve, remove seeds and cut out the stalks. Cut tomatoes into strips.
Put the fried onions with the oil in an ovenproof dish. Spread the vegetable mixture evenly in layers.
Season each layer, except the last, with a little pepper and thyme and sprinkle with Parmesan cheese. Mix remaining cheese with bread crumbs. Sprinkle over vegetables. Drizzle with oil and place in the oven heated to 180 °C on the middle rack, and bake in about
40 min.
Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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