Posts Tagged: Tomatoes - Fresh
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
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.
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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