Baked Zucchini and Tomatoes With Cheese

Servings: 4

4 small zucchini, ends removed, cut crosswise into 1/2-inch slices
2 large tomatoes, cored, sliced into slices, and quartered
1 small onion, peeled and finely chopped
3 cloves garlic, finely minced
1/2 teaspoon kosher salt
1/2 teaspoon dried basil
1/8 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
8 ounces fontina cheese, shredded
1/4 cup shredded Parmesan cheese

Preheat oven to 350 F. Grease a 2-quart baking dish.
In a large bowl, combine zucchini and tomatoes; sprinkle with finely chopped onion, minced garlic, salt, basil, and pepper. Toss vegetables to blend thoroughly; drizzle with olive oil and toss again to coat vegetables.
Transfer vegetables into prepared baking dish.
Bake for 25 minutes.
Top with fontina cheese and sprinkle with Parmesan cheese; continue baking for 10 to 15 minutes longer.

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