Baked Garlic, Tomato and Zucchini Casserole

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Baked Garlic, Tomato and Zucchini Casserole Ingredients

4 tb Extra virgin olive oil	12 Cloves garlic, peeled and
8 lg -or-	10 Sprigs fresh basil, leaves
16 md Tomatoes, cored & cut in 1/2	Coarse salt (kosher) and
6 md Zucchini stems removed, cut	1/2 c Grated aged goat cheese,

Instructions for Baked Garlic, Tomato and Zucchini Casserole

from "The Buffet Book" by Peck and Hart 1. preheat oven to 400. use one tablespoon of oil to coat a large shallow casserole 2. layer tomato and zucchini slices alternately, overlapping slightly. sprinkle with garlic, basil and cheese. drizzle with remaining oil. 3. bake about 30 minutes, until the vegetables are tender. serve hot or at room temperature. about 20 servings 64 calories, 4 grams fat, 3 milligrams cholesterol, 14 milligrams sodium, 2 grams protein, 5 grams carbohydrate Posted to Bakery Shoppe Digest150 by "bevmed" on Jul 7, 1997

Main Ingredient: TomatoesCuisine: Uncategorized