Tomato and Zucchini Casserole from Katahdin Restaurant Wood Fire Grill and Bar

Tomato and Zucchini Casserole
Recipe provided by Becky Lee Simmons, Chef/Owner of Katahdin Restaurant Wood Fire Grill and Bar, and Chef Ken Biggs

So simple to make and enjoy with your next entree. A good way to use up the end of the garden goodies.

15 Cocktail Tomatoes, halved
1 ½ fresh zucchinis, split and sliced crosswise ½-inch thick
2 ounces olive oil
2 cloves garlic, sliced thin
6 ounces Gruyere cheese, shredded
1 tablespoon fresh oregano leaves
1 tablespoon chopped parsley

Preheat oven to 425° F.

Toss the zucchini, tomatoes, garlic and herbs with the olive oil, season with salt and pepper, and spread evenly in a 9” x 9” ceramic baking dish. Bake for 20 minutes.

Top with Gruyere cheese, reduce oven temperature to 350° F and continue to bake for an additional 20 minutes.

Serve warm.