Baked Garlic, Tomato and Zucchini Casserole
| Yield: | 1 Servings |
| Categories: |
| 4 | tb | Extra virgin olive oil |
| 8 | lg | -or- |
| 16 | md | Tomatoes, cored & cut in 1/2 inch slices |
| 6 | md | Zucchini stems removed, cut on the diagonal 1/2 inch slices |
| 12 | Cloves garlic, peeled and sliced | |
| 10 | Sprigs fresh basil, leaves only, shredded | |
| Coarse salt (kosher) and freshly ground pepper to taste | ||
| 1/2 | c | Grated aged goat cheese, parmesan or asiago cheese |
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