Tuesday, September 4, 2007

Zucchini-Tomato Casserole

Many of us are at the end of the gardening season, when our fresh vegetables are ripening almost too fast. Here is a great, light dish that makes use of those bountiful fresh tomatoes and zucchini.

Zucchini-Tomato Casserole
Serves 6-8

6 medium zucchini squash
2 cloves garlic, crushed
2 Tbl extra-virgin olive oil
6 very ripe plum tomatoes, or 6 small regular ripe tomaotes, sliced
1/2 cup freshly grated Parmesan cheese
3 Tbl freshly Italian flat parsley, chopped
1 Tbl dried oregano
salt and pepper to taste

Preheat oven to 350F.
Cut zucchini in half horizontally, and then julienne.
In medium skillet, saute garlic in olive oil until golden brown.
Oil baking dish and cover bottom with a layer of julienned zucchini, then a layer of tomato slices, and 1/2 the garlic, 1/2 of the Parmesan cheese, 1/2 the parsley, 1/2 the oregano, salt and pepper. Repeat layers of zucchini and tomatoes until used up, then top with remaining Parmesan cheese. Bake for 40-45 minutes, or until tender.

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