Friday, August 12, 2011

Food Friday: Roasted Bruschetta Zucchini

It's August, which means plenty of fresh zucchini, tomato, and basil are available for the picking.  In honor of that, I organized this recipe to take advantage of the garden abundance.  It will serve two people but can be easily doubled (or tripled!), depending on your need.

1 zucchini, split and seeded
1/2 tomato, finely chopped and seeded
12 leaves of fresh basil
1 clove garlic, minced
4 slices provolone
salt & pepper
olive oil

Heat the oven to 400 degrees.  Line a cookie sheet with foil and brush with olive oil.  Place the split zucchini on the sheet and salt and pepper the squash.
Mix chopped tomato, minced garlic, and a sprinkle or two of salt.
 Stack up the fresh basil leaves, chop it in strips, and stir it in to the tomato mixture.

Scoop tomato basil mixture down the center of the zucchini.  Roast for 15 minutes, until zucchini is tender.
Remove from oven and place provolone slices on top of tomato,  Return to the oven and roast until provolone melts and browns.
Summer sure is yummy.

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