Summertime Zucchini, Tomato and Basil Bake

Makes 4 servings

2 medium green zucchini, each 11⁄2 inches in diameter 6 ripe plum tomatoes 10 large fresh basil leaves 1 large clove garlic, peeled and halved 1 tablespoon extra virgin olive oil ½teaspoon kosher salt ¼teaspoon freshly ground pepper ¼ cup freshly grated Reggiano Parmesan cheese

Nutritional information per serving: Calories 89 (52% from fat) • carb. 7g • pro. 4g • fat 6g • sat. fat 2g • chol. 5mg • sod. 286mg • calc. 96mg • fiber 3g

Preheat the toaster oven to 350ºF on bake setting. Trim the ends of the zucchini. Cut into ¼-inch-thick slices. Cut the tomatoes into ¼-inch-thick slices. (This can be done using a Cuisinart® food processor and the 6mm slicing disc.) Stack the basil, roll, then cut into very thin strips with a sharp knife to produce a shred. Set aside. Rub the garlic clove over the bottom of an 8 x 8-inch glass or ceramic baking dish, and discard the garlic. Brush baking dish with 1 teaspoon of the olive oil. Arrange the zucchini and tomato slices in a single layer, overlapping them tightly. Season with the salt and pepper. Scatter the shredded basil evenly over the zucchini and tomatoes. Drizzle with the remaining olive oil, then sprinkle evenly with the grated cheese. Bake for 25 to 30 minutes, until the zucchini is tender. Serve hot or at room temperature.