Monday, March 26, 2007
Zucchini and Tomatoes Baked with Fontina
This recipe for Zucchini and Tomatoes Baked with Fontina from the Al Forno cookbook reminds me of Summer. My house smelled like a trattoria while this was cooking. What a fresh combination. The richness of the zucchini and fontina combined with the tangy tomatoes was really great. It was perfect since I live in Florida and it was still 70 degrees while I ate dinner tonight.
I halved this recipe since there was no way I could eat 6 zucchini by myself. And I didn't think it would last that well. However now, after seeing that it still has alot of shape even after it is roasted, I think it will be fine chilled for lunch tomorrow.
Look for the Jihva for TOMATOES roundup after April 1st at My Workshop.
Instructions:
Grease a shallow ovenproof dish. Preheat the oven to 325 degrees.
Halve the zucchini lengthwise and trim a little off the uncut sides so that they will sit still like boats. Using a teaspoon, scoop out the soft-seeded centers. Arrange the boats in a row in the prepared dish.
Put the garlic, olive oil, salt and pepper in a bowl, stir well, then brush over the cut surfaces of the zucchini. Arrange the halved tomatoes in the grooves. Season well, then sprinkle with olive oil and bread crumbs. Bake for 30 minutes.
Remove from the oven and arrange the cheese over the zucchini and tomatoes. Return the dish to the oven for another 10 minutes to melt the cheese. Serve immediately while the cheese is still bubbling.
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14 comments:
This looks like a fantastic way to make zucchini! Lovely.
I never know what to do with courgette so this is a great idea!
This recipe looks wonderful. I must try this when I have garden produce this summer.
Absolutely delicious! I can almost taste it. I may have to stop at the grocery store on my way home from work, whip these up, and sit on my balcony in a sweater pretending that's it's summer.
Looks like a great vegetable side dish that I look forward to making soon, has all my favorite components of flavor.
THIS...LOOKS...AWESOME! OH, I am definitely trying this. LOVE zucchini, love tomatoes, and cheese...not too shabby either. When zucchini is in season..for sure!
Yummmmmmy. You put two of my favorite things together WITH CHEESE! This dish is on my list of things to cook ASAP!
What a great picture! These sound wonderful.
Ok, that looks amazing.
absolutely gorgeous and easy to make too. I should try it out soon.
wow that looks delicious zuchini with tomatoes and tangy flavour hmm
hi,
Ur Recipe is very nice. I like it.....
I made this the other night - I loved it! Thanks for the recipe :)
I made this about a week ago and it was a HIT! It's definately in the rotation now. I did use Mozzerella cheese instead of Fontina because that is what I had.
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