Zucchini Baked with Tomatoes & Cheese

In Harmony, is well, in harmony with everything summer. In our bins this week we have everything from mini sweet peppers, to summer squash, to beautiful heirloom grape tomatoes. Lettuce Boy Farm is also rockin’ out some fabulous potatoes.

There are so many different dishes you can create with these vegetables. I will list off a few for you!

~ roasted or grilled quartered potatoes with garlic aioli (great appetizer for football season)

~ zucchini and squash pizzas

~ tomato, herb and feta salad

These are all perfect dishes to bring with you to a party or have as a snack or light meal. School has started and things have officially gone bananas for everyone so I am committed to bring you all yummy yet easy recipes to transition into the busy season.

Zucchini Baked with Tomatoes & Cheese

~ 3 zucchinis, halved

~ 1 tablespoon olive oil

~ 1 cup tomatoes, sliced

~ 1 cup parmesan cheese, shredded

~ 1 tablespoon fresh basil, sliced

~ salt & pepper to taste

Preheat oven to 400 degrees. Place halved zucchinis on light greased baking pan. Drizzle olive oil on zucchinis. Arrange the sliced tomatoes on zucchinis. Sprinkle parmesan cheese, basil and salt & pepper all over to liking.

Place in the oven and bake for for 12-15 minutes of until tomatoes & cheese are melted and browned.

Remove & dig in!