Summertime Zucchini Tomato & Basil Bake

Place the rack in position B and preheat toaster oven to 400ºF.. Brush an 8x11-inch oval or 8x8-inch square baking dish with olive oil..

In a 12-inch nonstick fry pan, heat the 1½ tablespoons olive oil over moderately low heat.. Add the onions and cook, stirring occasionally, until they are translucent, about 5 minutes.. Remove from the heat and stir in the chopped plum tomatoes and ¼ teaspoon of the salt..

In a small bowl, combine the rosemary, thyme, remaining salt, pepper and cheese.. Spread half the tomato/onion mixture in the prepared baking dish.. Layer half the potato slices evenly on top.. Sprinkle with half the herb and Parmesan mixture.. Repeat.. Cover with aluminum foil and bake for 40 to 45 minutes, until potatoes are tender when tested with a fork.. When tender, remove the foil and bake for an additional 15 to 20 minutes, until the potatoes are golden..

Nutritional information per serving:

Calories 167 (27% from fat) • carb. 26g • pro. 5g • fat 5g • sat. fat 1g

• chol. 4mg • sod. 273mg • calc. 90mg • fiber 3g

Summertime Zucchini,

Tomato & Basil Bake

While this side dish is best in the summer with garden fresh vegetables, our markets make it easy to get these ingredients all year ’round..

Makes 4 servings

2medium green zucchini, each 1½ inches in diameter

6ripe plum tomatoes

10large fresh basil leaves

1large clove garlic, peeled and halved

1tablespoon extra virgin olive oil ½ teaspoon kosher salt

¼teaspoon freshly ground pepper

¼cup freshly grated Reggiano Parmasiano

Preheat the toaster oven to 350ºF..

Trim the ends of the zucchini.. Cut into ¼-inch-thick slices.. Cut the tomatoes into ¼-inch-thick slices.. (This can be done using a Cuisinart® food processor and the 6mm slicing disc..) Stack the basil, roll, then cut into very thin strips with a sharp knife to produce a shred.. Set aside..

Rub the garlic clove over the bottom of an 8x8-inch glass or ceramic baking dish, and discard the garlic.. Brush with 1 teaspoon of the olive oil..

Arrange the zucchini and tomato slices in a single layer, overlapping them tightly.. Season with the salt and pepper.. Scatter the shredded basil evenly over the zucchini and tomatoes.. Drizzle with the remaining olive oil, then sprinkle evenly with the grated cheese..

Bake for 25 to 30 minutes, until the zucchini is tender.. Serve hot or at room temperature..

Nutritional information per serving:

Calories 89 (52% from fat) • carb. 7g • pro. 4g • fat 6g • sat. fat 2g

• chol. 5mg • sod. 286mg • calc. 96mg • fiber 3g