Preparation:
Heat oven to 400 degrees. In an oven-proof skillet, combine garlic, olive
oil
and thyme (or basil) over medium-low heat.
Trim the ends off the zucchini and cut them into 1/2-inch dice. Add to the
skillet and increase the heat to high. Cook, stirring occasionally, about 10
minutes (reduce heat if it seems that the garlic or zucchini will burn).
Core the tomatoes, cut them in half and scoop the seeds out with your
finger.
Cut each half into 1-inch pieces. Grate the cheese and combine it with bread
crumbs.
Remove the pan from the heat, spread the tomatoes over the top of the
zucchini
and scatter the bread crumb-cheese mixture over the top. Bake, uncovered,
for
30 minutes.
Serve with baked or grilled chicken and corn on the cob. |
