Baked Italian Zucchini Slices… Can you tell I couldn’t think of anything creative to call these? I know it’s not summer yet.. But the weather is getting warmer, and I am looking forward to our garden! This is a summer favorite of ours, especially because it mainly comes right from our backyard. This is a light meal that we sometimes eat as a main dish… Or something we make half the amount, and slice it up to eat as a side with a nice juicy grilled steak (aren’t you ready for summer food??) This often replaces cheese bread with our meals.
**Ingredient amounts are approximate.. As I just cut what seems like enough, and don’t always measure. Use what you want to your own tastes! =)
Ingredients
- 2 zucchini
- 2 tomatoes
- 1 cup mozzarella cheese
- Olive oil
- Salt and pepper to taste
- 1 Tbsp fresh chopped basil
- 1 Tbsp fresh chopped oregano
- 1 Tbsp fresh chopped rosemary
Directions
- Preheat oven to 350
- Cut each zucchini in half length wise and place on a cookie sheet sprayed with non-stick spray (you may want to use one with a lip around the edge)
- Brush olive oil across the cut side of the zucchini and season lightly with salt and pepper
- Sprinkle your chopped herbs
- Cut your tomatoes into thin slices, and lay across the zucchini end to end
- Bake in the oven for approximately 20 minutes (or until zucchini is cooked through)
- Pull out of oven, cover with cheese and return to oven until cheese is melted and golden
- Eat halves for your meal, or slice into small sections and serve on the side
**note** sometimes I will stick it back in with the cheese under broil. But not always necessary!
The Apathetic Chef 