While this side dish is best in the summer with garden fresh vegetables, our markets make it easy to get these ingredients all year ’round.
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.