Summer zucchini

We no longer grow our own green vegetables. We haven't had a real garden since we lived in Montana, and that was many years ago. We now specialize in tomatoes and herbs which is all our yard can accommodate. But, we are lucky enough to live near some very fertile farmland, and make the trip to our local farm often.

And the zucchini is in!

Our most common way of preparing the young and delicious vegetable is simply steaming and serving with a small amount of butter and lemon juice. But, lately I felt the need for something new and more adventurous. Here is what we came up with.

Serving for 3

2 small zucchini, thinly sliced
2 cloves garlic, minced
1 +/- pint grape tomato, quartered
olive oil
1/4 cup Parmesan cheese, shredded

Preheat oven to 425 degrees. Place 12" cast iron frying pan over medium/high heat while preparing vegetables. Drizzle olive oil so bottom of pan is barely coated and immediately add tomato and garlic. Reduce heat to medium. Stir occasionally so that the garlic doesn't burn.

When the tomatoes are starting to soften [don't let them get mushy], reduce the heat to low and place sliced zucchini on top of the tomato/garlic mixture. [You can make it pretty or just random, but try to create even layers.]

Add the shredded cheese in an even layer over the top, and place into oven. The zucchini is done when the cheese has browned nicely, about 10 minutes. If zucchini is done before the rest of the meal, just turn of the oven and let it sit until ready to serve.

Enjoy!