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
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.