This is sooooooo yummy! Dave and I thought it would be even better on crusty bread or even on pizza crust. The recipe comes from “Squash: A Country Garden Cookbook” by Regina Schrambling.
2 medium zucchini, sliced in 1/4″ slices
6 ripe plum tomatoes, sliced in 1/4″ slices
6 large fresh basil leaves, stacked and cut into thin ribbons
1 large clove of garlic, halved
3 tsp. extra virgin olive oil
salt & pepper to taste
1/4 c. parmesan cheese, grated
Preheat oven to 350 degrees. (NOTE: I did this all on the stovetop in a covered skillet because I thought it was too hot to turn on the oven.)
Rub the cut side of the garlic clove over the bottom of a shallow 10″ glass or ceramic baking dish (a pie plate would work). Grease with 1 tsp. of the oil. Arrange the zucchini and tomato slices in a single layer in the dish, overlappying them slightly. Season well with salt and peper. Scattered the basil strips evenly over the top, then drizzle with the remaining 2 tsp. oil. Finally, sprinkle parmesan over the top. Bake 20 minutes or until zucchini is tender.