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Baked Garlic Tomato and Zucchini Casserole Recipe
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To make Baked Garlic Tomato and Zucchini Casserole you will need
Ingredients
| 4 | tablespoons | Extra virgin olive oil or- | | 16 | medium | Tomatoes, cored & cut in 1/2 inch slices | | 6 | medium | Zucchini stems removed, cut on the diagonal 1/2 inch slices | | 12 | | Cloves garlic, peeled and sliced | | 10 | | Sprigs fresh basil, leaves only, shredded | | | Coarse salt (kosher) and freshly ground pepper to taste | | 1/2 | cups | Grated aged goat cheese, parmesan or asiago cheese |
Instructions
from "The Buffet Book" by Peck and Hart
1. preheat oven to 400. use one tablespoon of oil to coat a large shallow
casserole
2. layer tomato and zucchini slices alternately, overlapping slightly.
sprinkle with garlic, basil and cheese. drizzle with remaining oil.
3. bake about 30 minutes, until the vegetables are tender. serve hot or at
room temperature. about 20 servings
Enjoy your Baked Garlic Tomato and Zucchini Casserole
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Sat 25 Oct 2008
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