ROASTED ZUCCHINI AND TOMATOES WITH OLIVE OIL AND PARMESAN CHEESE Recipe

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Ingredients

3 pounds zucchini -- sliced into 1/4 inch thick slices
1 1/2 teaspoons sea salt
1 1/2 pounds ripe tomatoes -- thinly sliced
3/4 cup extra virgin olive oil
3 tablespoons lemon juice
3 cloves garlic -- minced
3/4 teaspoon freshly ground black pepper
1 1/8 cups freshly grated parmesan cheese
3 tablespoons chopped parsley
3/8 cup loosely packed mint or basil leaves -- coarsely chopped

Preparation

Step 1

1. Toss zucchini with salt; place in colander. Let drain for 30 minutes.

2. Dry zucchini by rolling it in a paper towel and pressing out the liquid.

3. Preheat oven to 350.

4. Place half the tomatoes in the bottom of a 9x13 inch baking dish in an even layer; cover with the zucchini. Place the rest of the tomatoes over the zucchini, in an even layer.

5. Stir together the oil, lemon juice, garlic, pepper, and parsley. Pour evenly over the dish and sprinkle with the parmesan cheese.

6. Bake for 1 to 1-1/4 hr. until the zucchini is very tender at the top is browned. Let sit until cool.

7. Sprinkle with mint before serving.