Baked Garlic, Tomato And Zucchini Casserole

• Extra Virgin Olive Oil
• 8 large or 16 medium tomatoes, cored and cut into 1/2 inch slices
• 6 medium zucchini, stems removed, cut on the diagonal into 1/2 inch slices
• 12 cloves garlic, peeled and sliced
• 10 sprigs fresh basil leaves, finely shredded
• Coarse salt
• Freshly ground black pepper
• Aged goat cheese grating stick or parmesan or asiago cheese

1. Coat a large shallow casserole dish with a thin layer of olive oil.
2. Layer the zucchini slices alternately with the tomato slices, overlapping slightly.
3. Sprinkle the garlic slices and shredded basil on top and season to taste.
4. Finish with a thin layer of grated cheese.
5. Preheat oven to 400 degrees.
6. Bake the casserole for about 30 minutes until the vegetables are tender.
7. Serves 20 as part of a buffet.
8. Can be made a day ahead without sprinkling the cheese on it-covered and refrigerated.
9. Top with cheese and bake when ready to serve.
10. Serve hot or at room temperature.

extra virgin, tomatoes, zucchini, garlic, basil, salt, freshly ground black pepper, goat cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=85796 (may not work)