CVC June 2013
A Touch of Glass, June 2013 Central Valley Corvettes
A Touch of Glass, June 2013
Central Valley Corvettes
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It’s that time of year again when squash and<br />
tomatoes are starting to produce in your<br />
garden. If you are like me, you’re always<br />
looking for new ways to fix them.<br />
The following recipe uses both of these<br />
summertime favorites and was shared by<br />
Charlotte Renna. It makes a delicious and<br />
easy side dish.<br />
BAKED ZUCCHINI WITH GARLIC AND TOMATOES<br />
Zucchini<br />
Olive oil<br />
Fresh garlic or garlic powder<br />
Tomatoes<br />
Salt and pepper to taste<br />
Cheese: Grated Mozzarella, Parmesan, or cheese blend<br />
Basil, fresh or dried<br />
Slice the zucchini in half. (Slice off the bottom to keep in stable.)<br />
Brush with olive oil and sprinkle with garlic or garlic powder.<br />
Top with sliced tomatoes and sprinkle with salt and pepper to taste.<br />
Sprinkle with cheese of your choice (mozzarella cheese, Parmesan cheese or<br />
mixed blend.)<br />
Sprinkle with chopped fresh or dried basil. Bake 375 for 20 to 30 minutes until<br />
soft. (Depends on your oven.)
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