Zucchini and Tomatoes with Cheese

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Zucchini and Tomatoes with Cheese

4 zucchini
2 tomatoes
1 onion
3 cloves garlic, finely minced
1/2 tsp kosher salt
1/2 tsp dried basil
1/8 tsp freshly ground black pepper
3 tbs extra virgin olive oil
8 oz fontina cheese, shredded
1/4 cup shredded Parmesan cheese

Preheat oven to 350°. Grease a 2-quart baking dish.

Cut the ends from zucchini and then cut the squash crosswise into 1/2-inch slices.

Core the tomatoes and cut them into slices about 1/2-inch in thickness. Cut each slice of tomato into quarters.

Peel the onion and chop finely.

In a large bowl, combine the zucchini and tomatoes.  Sprinkle with the finely chopped onion, minced garlic, kosher salt, basil, and pepper. Toss the vegetables to blend thoroughly.  Drizzle with the olive oil and toss again to coat the vegetables.

Turn the vegetables into the prepared baking dish.

Bake in the preheated oven for 25 min.

Top with fontina cheese and sprinkle with Parmesan cheese.  Continue baking for 10 to 15 min longer.  Serves 4-6

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