UC Master Gardeners of Monterey & Santa Cruz Counties
University of California
UC Master Gardeners of Monterey & Santa Cruz Counties

Zucchinis and Tomatoes and Basil, Oh My!

Summer squash. Photo © Leora Worthington.
Do you have summer squash and tomatoes piling up on your kitchen counter and spilling out of your garden beds? Have you tried fried zucchini, roasted zucchini, stuffed zucchini and more? Here's a simple recipe that just happens to be vegetarian, gluten-free, and delicious! I don't even have a name for it, it's so simple.

Ingredients:

Fresh tomatoes

Fresh zucchini

Fresh basil

1 tbsp olive oil

1-3 garlic cloves, to taste

Salt & pepper to taste

1/2 - 1 c. shredded or crumbled cheese - Mozzarella or Feta are both great

Instructions:

Preheat oven to 300-350 deg F. Slice tomatoes and zucchini in rounds about 1/4" thick. Slice or mince garlic, whichever you prefer. Put about 1 tablespoon of olive oil in the bottom of a casserole dish. Layer zucchini, tomatoes, garlic and basil until you run out or you fill the casserole dish. Sprinkle layers with salt and pepper. Spread cheese over the top layer. Cover and bake for about 30 minutes or until cheese is bubbly and zucchini is soft. Spoon into dishes and eat with crusty bread or gluten-free juice-sopping alternative. 

Tomatoes. Photo © UCANR.
This recipe is very adaptable. I've used thyme, oregano and rosemary when I didn't have fresh basil. I've added slices of eggplant when I had it, as well as slices of onion or fennel. I've served it without the cheese topping to vegan friends. Feel free to experiment and share your results in the comments!

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Posted on Monday, August 14, 2017 at 3:43 PM
Tags: Tomatoes - Fresh (1), zucchini (1)

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