On Tuesday I stopped in at the Farmer’s Market on my way home from the office. We’ve had a lot of rain this summer and my garden isn’t doing so great. I’ve only picked a few tomatoes and my zucchini looks terrible so I ended up buying some zucchini and tomatoes. (For as long as I’ve had a garden, I honestly can’t remember buying either of these items in August. That’s how bad things are in my garden.)
I’m a vegetable lover. Mark is a meat lover. So I’m always thrilled when I make a vegetable dish that he loves. This one does the trick every time. You can make it any time of year but it’s best made with fresh zucchini and tomatoes.
Tomato Zucchini Bake (Note: If serving as a main course, allow one zucchini and tomato per person. The recipe below is for 2 as a side dish. Use the same proportions to double or triple this recipe.) You’ll need: one small to medium zucchini large tomato a few slices of onion 1 clove garlic, minced fresh basil parmesan cheese (optional) mozzarella cheese (optional) salt pepper olive oil
Preheat oven to 375F. Slice the zucchini, tomatoes, and onions. Mince the garlic. This is how I slice the zucchini.
In a baking or casserole dish, layer the zucchini then sprinkle with a little salt and pepper. Top with the onions, garlic and then the tomato. Add a little more salt and pepper.
Tear some fresh basil add to the dish. I like to add some cheese. Just use whatever you have on top. I like to put a little bit of parmesan cheese and mozzarella. The cheese accents the flavors in the dish and is not meant to be a big goopy cheesy blob on top (unless that’s what you like).
Cover with foil and bake for about 35-40 minutes or until the zucchini is tender. Then remove the foil and bake for another 10 minutes OR you can broil until the cheese is brown and bubbly.
We had our tomato zucchini bake with a smoked pork chop. Delish!
