Tomato and Zucchini Casserole
Recipe provided by Becky Lee Simmons, Chef/Owner of Katahdin Restaurant Wood Fire Grill and Bar, and Chef Ken Biggs
So simple to make and enjoy with your next entree. A good way to use up the end of the garden goodies.
15 Cocktail Tomatoes, halved
1 ½ fresh zucchinis, split and sliced crosswise ½-inch thick
2 ounces olive oil
2 cloves garlic, sliced thin
6 ounces Gruyere cheese, shredded
1 tablespoon fresh oregano leaves
1 tablespoon chopped parsley
Preheat oven to 425° F.
Toss the zucchini, tomatoes, garlic and herbs with the olive oil, season with salt and pepper, and spread evenly in a 9” x 9” ceramic baking dish. Bake for 20 minutes.
Top with Gruyere cheese, reduce oven temperature to 350° F and continue to bake for an additional 20 minutes.
Serve warm.
Recipe provided by Becky Lee Simmons, Chef/Owner of Katahdin Restaurant Wood Fire Grill and Bar, and Chef Ken Biggs
So simple to make and enjoy with your next entree. A good way to use up the end of the garden goodies.
15 Cocktail Tomatoes, halved
1 ½ fresh zucchinis, split and sliced crosswise ½-inch thick
2 ounces olive oil
2 cloves garlic, sliced thin
6 ounces Gruyere cheese, shredded
1 tablespoon fresh oregano leaves
1 tablespoon chopped parsley
Preheat oven to 425° F.
Toss the zucchini, tomatoes, garlic and herbs with the olive oil, season with salt and pepper, and spread evenly in a 9” x 9” ceramic baking dish. Bake for 20 minutes.
Top with Gruyere cheese, reduce oven temperature to 350° F and continue to bake for an additional 20 minutes.
Serve warm.
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