Baked Zucchini and Tomatoes with Cheese

Ingredients

4 small zucchini

2 large tomatoes

1 small onion

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

Instructions

1. Preheat oven to 350 F. Grease a 2-quart baking dish.
2. Cut the ends from zucchini and then cut the squash crosswise into 1/2-inch slices.
3. Core the tomatoes and cut them into slices about 1/2-inch in thickness. Cut each slice of tomato into quarters.
4. Peel the onion and chop it finely.
5. In a large bowl, combine the zucchini and tomatoes; sprinkle with the finely chopped onion, minced garlic, kosher salt, basil, and pepper. Toss the vegetables to blend thoroughly; drizzle with the olive oil and toss again to coat the vegetables.
6. Turn the vegetables into the prepared baking dish.
7. Bake in the preheated oven for 25 minutes.
8. Top with fontina cheese and sprinkle with Parmesan cheese; continue baking for 10 to 15 minutes longer.
9. Serve and enjoy!

Tips

Add a layer of spinach on bottom - perhaps use fresh basil for a twist.

Grape tomatoes—or cherry tomatoes—are another good option for the dish. Add about 1 to 2 cups of halved grape tomatoes to replace the cut-up tomatoes.

The recipe calls for fontina cheese, but Gruyere, Gouda, and provolone are some good substitutes. Any good melting cheese that you like is fine in this recipe.

Add some yellow summer squash to the dish if that's what you have, or use a combination of zucchini and yellow squash for the extra color.

For more color and flavor, add bell pepper, cut into strips.