Yep, I am still eating zucchini!
This recipe is so easy and appetizing!
All you need to make this delicious side dish is
1-2 tomatoes
1 zucchini
1/4 c grated parmesan cheese
1/2 c grated cheddar cheese
1/2 jalapeno pepper, minced
salt and pepper
The tomatoes and zucchini are sliced about 1/2" thick....I cut the zucchini on the diagonal because of the size of the tomatoes. Both vegetables are set on paper towels for 20 minutes to absorb moisture:
These are the two cheeses I used, but you can use any flavors you want.
On a cookie sheet lined with parchment paper, I layered zucchini. salt and pepper, half of the cheeses, tomato, salt and pepper, the rest of the cheeses and jalapeno peppers
These are baked in a 375° oven for 15-20 minutes.
You can be so flexible when making these:
Try mozzarella cheese and some Italian spices or Pepper Jack cheese and after baking, drizzle with Balsamic.
Be careful the vegetables don't overcook so they will stay firm when cut:
Zucchini and tomatoes are excellent sources of Vit C, which is necessary for the growth, development and repair of all body tissues!
Enjoy!
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Looks good I may give it a try this weekend.
ReplyDeleteCathy
Yum I bet those flavors together are fabulous. Happy Thursday Patti.
ReplyDeleteThis post is making my mouth water! Those are some of the prettiest tomatoes ever. Can't beat summer veggies.
ReplyDeleteI made this tonight and it was fabulous. I used low fat mozzerella with the parm and added about 3 T or so of finely chopped fresh herbs to the cheese mixture with a sprinkle on top. SO good! Thank you!
ReplyDeleteVisiting from gluten free A-Z Blog- What a wonderful yet simple treat for an addition to dinner in the summer when tomatoes and zucchini are plentiful. Thanks for the recipe.
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