Warm Zucchini and Tomato Salad

Recipe by Chef #314047
READY IN: 20mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
  • 1
    medium size zucchini
  • 1
    large ripe tomatoes (e.g. beefsteak)
  • 23 - 1
    cup garlic-flavored croutons (I used butter and Garlic Chatham Village brand)
  • 34
    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)
  • 14 - 12
  • 14 - 12
    teaspoon sea salt
  • balsamic vinaigrette (for dressing)

DIRECTIONS

  • 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.