Zestful Gardens

Zucchini Tomato Casserole

Ingredients:

• 2 Tbsp extra virgin olive oil
• ½ cup onion, chopped
• 1 tbsp. garlic, minced
• 6 Roma tomatoes, diced
• ½ tsp. rosemary, chopped
• ¼ tsp. sage, chopped
• ¼ cup basil, chopped
• 2 zucchini, medium, cut into ¼ inch rounds
• 4 oz cream cheese
• 1 cup mozzarella cheese, shredded
• Salt and Pepper to taste

The process:

1. In a large sauté pan, heat oil over medium heat and add onions garlic and tomatoes.
2. Cook until onions are translucent, then add rosemary, sage, basil, and cream cheese.
3. Stir until cream cheese is melted.
4. Remove from heat and add zucchini.
5. Layer 1/3 of the mixture in a 9x 9 ovenproof dish, top with 1/3 cup of the mozzarella, and repeat layers twice.
6. Cover with foil and bake at 400 degrees for 25-30 minutes.
7. Remove foil and bake another 15 minutes or until cheese is golden and bubbly.
8. Casserole can be made ahead and refrigerated until ready to bake.

(from Marlene’s Sound Outlook, August 2009)

Questions for newsletter readers:

What is your favorite way to eat tomatoes?

Upon the first glimpse of your CSA share, what creative combinations and preparations ideas come to mind?

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