Baked Tomato With Zucchini

Whole tomatoes cut nearly into wedges, stuffed with zucchini and parmesan, sprinkled with olive oil, salt and pepper and minced garlic. I think the flavors are amazing and complimentary plus it looks pretty :) Use medium tomatoes for a side dish or large tomatoes and an extra zucchini for a main dish. It's also tasty without the parm for an easy vegetarian friendly dish.

• Ready In: 40 mins
• Serves: 3

Ingredients

• 3  medium tomatoes
• 1  medium zucchini, cut in 1/4 inch slices (peeled or not-your preference)
• 4  garlic cloves, minced
• 4  ounces parmesan cheese, thin sliced* (you'll need about 18 1-2 inch pieces)
•  olive oil
•  salt
•  pepper

Directions

1. Heat oven to 400°F
2. Place tomatoes stem-side down on cutting board. Being careful not to cut all the way through, cut each tomato into 6 wedges-leaving about 1/2 at the bottom.
3. Transfer tomatoes to an ungreased baking dish and insert 2 slices of zucchini between each wedge-then insert a piece of parmesan between the zucchini.
4. Mince garlic and sprinkle over each tomato.
5. Drizzle a little olive oil over each tomato and sprinkle with salt and pepper.
6. Bake uncovered 20-30 minutes or until tomatoes are slightly soft and cheese has melted. Serve with a slotted spoon.
7. *EASY TIP! To thin-slice the parmesan, I use a vegetable peeler, quick and easy.