Email to Amy D.      

Baked Garlic, Tomato, and Zucchini Casserole (SBD)

Source of Recipe

Internet


Recipe Introduction

Garlic and tomatoes are the base for so many "dishes of the sun" that it is easy to forget how exquisite they can be simply baked. The secret is using perfectly fresh garden-ripe produce.

List of Ingredients

Extra Virgin olive oil
8 large or 16 medium tomatoes, cored an cut into 1/2 inch slices
6 medium zucchini, stems removed, cut on the diagonal into 1/2 inch pieces
12 cloves garlic, peeled and sliced
12 sprigs fresh basil, leaves picked and finely shredded
Coarse salt and freshly ground black pepper to taste
Aged goat cheese grating stick (see note) or other good grating cheese, such as Parmesan or Asiago


Recipe

1. Coat a large, shallow casserole with a thin layer of olive oil. Layer the zucchini slices alternately with the tomato slices, overlapping slightly. Sprinkle the garlic slices and shredded basil on top and season to taste. Finish with a thin layer of grated cheese.

2. Preheat the oven to 400o degrees. Bake the casserole for about 30 minutes, until the vegetables are tender.

Serves 20 as part of buffet.