Recipe - Baked Garlic Tomato And Zucchini Casserole

4 tablespoon 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 One half inch
slices
12 Cloves garlic, peeled and
cut or sliced up
10 Sprigs fresh basil, leaves
only, shredded
Coarse salt (kosher) and
freshly ground pepper to
taste
One half cup 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
casserole

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" bevmed@ingress.com on Jul 7, 1997