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.

Zucchini and Tomatoes Baked with Fontina
zucchine ripiene con pomodori e fontina
(Serves 6)

6 medium zucchini (as straight as possible)

2 garlic cloves, chopped

2 tablespoons olive oil, plus extra for sprinkling

about 30 cherry tomatoes, halved

3-4 tablespoons dry bread crumbs

8 oz fontina cheese, sliced

sea salt and freshly ground black pepper

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.


Kristen said...

This looks like a fantastic way to make zucchini! Lovely.

Freya and Paul said...

I never know what to do with courgette so this is a great idea!

Kalyn said...

This recipe looks wonderful. I must try this when I have garden produce this summer.

Erin said...

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.

Laurie said...

Looks like a great vegetable side dish that I look forward to making soon, has all my favorite components of flavor.

Claire said...

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!

Jenifer said...

Yummmmmmy. You put two of my favorite things together WITH CHEESE! This dish is on my list of things to cook ASAP!

Sara said...

What a great picture! These sound wonderful.

Cate said...

Ok, that looks amazing.

Mandira said...

absolutely gorgeous and easy to make too. I should try it out soon.

roopa said...

wow that looks delicious zuchini with tomatoes and tangy flavour hmm

Sukanya Ramkumar said...

Ur Recipe is very nice. I like it.....

marty said...

I made this the other night - I loved it! Thanks for the recipe :)

Anonymous said...

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.