Add this recipe for tasty cheese-topped zucchini and tomatoes to your dinner repertoire. It's an excellent side dish, especially if you have a garden with an abundance of summer vegetables. The tomatoes and zucchini are combined with herbs and baked to perfection with lots of melty cheese. If you have fresh basil, use that—about 2 to 3 teaspoons, chopped—instead of dried basil.
The recipe calls for fontina cheese, but Gruyere, Gouda, and provolone are some good substitutes. Any good melting cheese that you like is fine in this recipe. Add some yellow summer squash to the dish if that's what you have, or use a combination of zucchini and yellow squash for the extra color. For more color and flavor, add a bell pepper, cut into strips.
Grape tomatoes—or cherry tomatoes—are another good option for the dish. Add about 1 to 2 cups of halved grape tomatoes to replace the cut-up tomatoes.
Serve the baked vegetables with grilled or sauteed meat, fish, or poultry.
- Heat oven to 350 F.
- 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 it 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 minutes.
- Top with fontina cheese and sprinkle with Parmesan cheese; continue baking for 10 to 15 minutes longer.
- Fontina cheese is a semisoft cheese made with cow's milk. Fontina cheese originated in Italy in 1477, and there are now three styles: Danish-style, Italian-style, and Swedish-style. The Danish and Swedish styles are tangier than the milder Italian-style, and all are earthy and nutty in flavor. The cheese melts beautifully and is excellent eating cheese.
- Zucchini can be frozen if you have a surplus. Just wash the squash, slice it or cube it, and blanch it in boiling water. Cubed or thinly sliced should be blanched for about 3 minutes. Blanche thick slices for about 6 minutes. Cool the squash quickly in ice water and seal in freezer containers or bags. Freeze for up to 3 months; longer if you use a vacuum sealing system. See How to Freeze Summer Squash and Zucchini for more.
|Nutritional Guidelines (per serving)|
|Total Fat||20 g|
|Saturated Fat||9 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||1 g|