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Farm Fresh: Savor your tomatoes and zucchini -- with cheese and garlic

Thursday, September 21, 2000

Tested by Arlene Burnett

Still have tomatoes and zucchini lying around? Then try this easy recipe. The tomatoes' and zucchini's flavors aren't hidden by an overabundance of herbs or sauce. And Baked Garlic, Tomato, and Zucchini makes a striking presentation -- it serves a lot of people, so have a party or keep the leftovers for yourself.

Baked Garlic, Tomato, and Zucchini Casserole

Extra-virgin olive oil
8 large or 16 medium tomatoes, cored and cut into
1/2-inch slices
6 medium zucchini, stems removed, cut on the diagonal into 1/2-inch pieces
12 cloves garlic, peeled and sliced
10 sprigs fresh basil, leaves picked and finely shredded
Salt and freshly ground black pepper to taste
Goat cheese or other grating cheese, such as Parmesan or Asiago (we used Parmesan)

Coat a large, shallow casserole with a thin layer of olive oil. Layer the zucchini slices alternately with the tomato slices, overlapping slightly.

Sprinkle the garlic slices and shredded basil on top and season to taste.

Finish with a thin layer of grated cheese. Preheat oven to 400 degrees. Bake the casserole for about 30 minutes, until the vegetables are tender. Serves 20.

Note: This dish can be assembled one day ahead, covered and kept in the refrigerator. When ready to bake, top with the grated cheese. Serve hot or at room temperature.

-- "The Buffet Book," by Carole Peck

If you have a fruit or vegetable that you would like to see, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us ataburnett@post-gazette.com. We're also looking for easy-to-make, quick recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.

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