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) Ingredients: 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

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.