Prep 5 mins
Cook 15 mins
I made this for lunch one day when there wasn’t much in the fridge to eat, just a zucchini, a tomato, shredded cheese, and some old stuff in the cupboard. Came out pretty tasty. It was quick to make and didn’t mess up the kitchen much, so I thought it was worth writing down and sharing.
- 1 medium size zucchini
- 1 large ripe tomatoes (e.g. beefsteak)
- 2⁄3-1 cup garlic-flavored croutons (I used butter and Garlic Chatham Village brand)
- 3⁄4 cup shredded cheese (I used some leftover store brand Mexican' and 'Pizza' Blends together)
- 1 -2 tablespoon rosemary-infused olive oil (or any infused or extra virgin olive oil)
- 1⁄4-1⁄2 teaspoon fresh ground pepper
- 1⁄4-1⁄2 teaspoon sea salt
- balsamic vinaigrette (for dressing)
- Preheat oven to 450 Farenheit, and get a glass pie dish.
- Slice zucchini lengthwise into ½ inch strips.
- Lay zucchini strips on bottom of pie plate to roughly cover the bottom. Small spaces are ok.
- Sprinkle ~1/3 to 1/2 cup of the croutons (I really just eyeballed it - a couple of handfuls).
- Slice the stem end of the tomato off, then slice the rest of the tomato into six ½ inch slices. Arrange the largest 5 slices around the edge, and put the smallest slice in the center.
- Sprinkle another layer of croutons, 1/3-1/2 cup or so.
- Drizzle a tablespoon or two of olive oil all around (again I just eyeballed it).
- Grind pepper over the top so the whole top is dusted lightly (~1/4 to 1/2 tsp worth, or to your liking).
- Sprinkle sea salt all around (again 1/4 to ½ tsp or to your liking).
- Cover with layer of whatever shredded cheeses you have.
- Bake in 450 F oven for about 11 minutes. Reduce heat to 350 and bake until the cheese looks browned and sort of crispy ~3-5 minutes (or whenever it looks good to you – my croutons got pretty brown).
- Remove from oven. Slice, like a pie, between each tomato slices (i.e. into fifths).
- Remove piece with spatula, to plate or bowl and drizzle with balsamic vinaigrette to your taste.
I made a few variations to this recipe, but loved it just the same. First, I sliced the zucchini and tomatoes (only smaller salad tomatoes available right now) a bit thinner. Second, I crumbled feta on top instead of using a shredded cheese. The result was an excellent warm salad that was made even better with drizzling balsamic vinegar over each slice. Yum! I can't wait for my garden to be overrun with zucchini and tomatoes.