Baked Garlic, Tomato and Zucchini Casserole

Title: Baked Garlic, Tomato and Zucchini Casserole
Categories: None
Yield: 1 Servings

4 tb Extra virgin olive oil
8 lg -or-
16 md Tomatoes, cored & cut in 1/2
-inch slices
6 md Zucchini stems removed, cut
-on the diagonal 1/2 inch
12 Cloves garlic, peeled and
10 Sprigs fresh basil, leaves
-only, shredded
Coarse salt (kosher) and
-freshly ground pepper to
1/2 c Grated aged goat cheese,
-parmesan or asiago cheese

from “The Buffet Book” by Peck and Hart

1. preheat oven to 400. use one tablespoon of oil to coat a large shallow

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

64 calories, 4 grams fat, 3 milligrams cholesterol, 14 milligrams sodium, 2
grams protein, 5 grams carbohydrate Posted to Bakery Shoppe Digest150 by
“bevmed” on Jul 7, 1997