Zucchini and Tomatoes Baked With Fontina |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Al Forno recipe that I've made several times now and always tastes wonderful. I do substitute Mozzorella for the Fontina since I can never find Fontina Ingredients:
6 medium zucchini (as straight as possible) |
2 garlic cloves, chopped |
2 tablespoons olive oil, plus extra for sprinkling |
1 pint cherry tomatoes, halved |
3 -4 tablespoons dry breadcrumbs |
8 ounces fontina cheese, sliced |
sea salt & freshly ground black pepper |
Directions:
1. Grease a shallow ovenproof dish. Preheat the oven to 325 degrees.
2. Halve the zucchini lengthwise and trim a little off the uncut sides so that they will sit still like boats. Using a teaspoon, scoop out the soft-seeded centers. Arrange the boats in a row in the prepared dish.
3. Put the garlic, olive oil, salt and pepper in a bowl, stir well, then brush over the cut surfaces of the zucchini. Arrange the halved tomatoes in the grooves. Season well, then sprinkle with olive oil and bread crumbs. Bake for 30 minutes.
4. Remove from the oven and arrange the cheese over the zucchini and tomatoes. Return the dish to the oven for another 10 minutes to melt the cheese. Serve immediately while the cheese is still bubbling.
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