Zucchini and Tomatoes With Cheese
Posted on September 8, 2010 | Listed under: Recipe of The Week (2010)
No Comments » | See more: cheese, tomato, zucchini
Recipe for September 11th 2010
Ingredients:
4 small zucchini
2 large tomatoes
1/2 cup chopped onion
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried leaf basil
1/8 tsp black pepper
3 tablespoons olive oil
8 ounces mozzarella cheese, shredded
1/4 cup shredded Parmesan cheese
2 large tomatoes
1/2 cup chopped onion
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried leaf basil
1/8 tsp black pepper
3 tablespoons olive oil
8 ounces mozzarella cheese, shredded
1/4 cup shredded Parmesan cheese
Instructions:
Heat oven to 350°. Grease a 2 1/2 to 3-quart baking dish.
Cut ends from zucchini and cut in 1/2-inch rounds. Cut cores from tomatoes and slice about 1/2-inch thick. Cut each slice into quarters. Combine the zucchini and tomatoes; sprinkle with the onion, garlic, salt, basil, and pepper. Toss to blend; drizzle with the olive oil and toss again to coat the vegetables. Turn the vegetables into the prepared baking dish. Bake for 25 minutes. Top with cheese and continue baking for 10 to 15 minutes longer.
Cut ends from zucchini and cut in 1/2-inch rounds. Cut cores from tomatoes and slice about 1/2-inch thick. Cut each slice into quarters. Combine the zucchini and tomatoes; sprinkle with the onion, garlic, salt, basil, and pepper. Toss to blend; drizzle with the olive oil and toss again to coat the vegetables. Turn the vegetables into the prepared baking dish. Bake for 25 minutes. Top with cheese and continue baking for 10 to 15 minutes longer.
This is a delicious side dish to serve with chicken or meat main dishes.
Serves 4 to 6.
Serves 4 to 6.
Get Fresh With Your Local Farmer!
The Antigonish Farmers' Market was established in 1995 as a local venue for farmers and other producers to market their wares directly to the public. With the support of the people of Antigonish and the surrounding area, the Market has continued to grow and thrive.
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