Baked Zucchini With Tomatoes

Serves: 6-8

Prep: 15 minutes

Bake: 30 –35 minutes or until tender

Ingredients:

2 Medium Fresh Zucchini

Olive Oil

4 Fresh Peeled  mashed Very Ripe Tomatoes or 4-8 Canned San Marzano Tomatoes only – no juices from the can

3 cloves Fresh Garlic – chopped finely

2 Tbsp. Fresh Oregano Leaves – chopped

2-3 Tbsp. Fresh Flat Leaf Parsley – chopped

Lots of grated Parmigiano-Reggiano, Grana Padano, or Montasio Cheese

Kosher Salt and Pepper to taste.

Extra Virgin Olive Oil for drizzling

Instructions

Peel both zucchini  and slice in half.

Turn on end and slice again from top to bottom and scoop out the seeds (discard seeds) so you have what looks like boats.

Place them in baking dish.

Pour a tiny bit of olive oil over each piece and season with salt and pepper.

If using fresh tomatoes, drop each one in boiling water for a minute and then cool a bit. The skin will peep right off. Cut them up and mash with a fork. Put some on top of each zucchini piece.

If using canned San Marzanos, use 1/2 to 1 whole tomato for each piece of zucchini – how much you use depends on how much tomato you want to taste and the size of your zucchini. Mash the tomato on top of each zucchini.

Save the rest of the canned tomatoes and juices for making sauce at a later date.

Add the garlic on top of the tomato.

Add some Kosher salt and pepper.

Now, add the fresh herbs.

Sprinkle the cheese over all. Use lots of it!

Drizzle with Extra Virgin Olive Oil

Bake at 350 degrees for about 30-35 minutes or until fork tender. (fork slides right through)

You can even make these a day ahead and reheat.