Baked Zucchini and Tomato

by Sue Taggart

This versatile vegetable dish is great with fish, chicken and lamb, or on it’s own! So simple to make and it looks very colorful on the table.

Serves 2:

1 large zucchini washed and patted dry then cut into 1/4″ slices slanted

2 large vine tomatoes, sliced into 1/4″ rounds

1 tsp olive oil

1 medium sized clove of garlic peeled (optional)

2 tbsp grated parmesan cheese

salt and pepper to taste

Heat the oven to 425 degrees

Rub the garlic clove over the base of an 8” shallow baking dish, discard the clove. Pour the olive oil into the dish and swirl it around to coat the bottom. Alternate the zucchini and tomatoes around the dish, gradually filling into the center. Sprinkle with the grated cheese, season with salt and pepper and bake for 20-25 minutes until the cheese is gold brown and crunchy and the vegetables are soft.

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