The picture above depicts a variation of this recipe with the tomatoes baked on top of the zucchini with fontina cheese. They both are delicious. 8 cloves Garlic, 4 whole & unpeeled Pinch Sea Salt & Pepper Fresh Thyme Extra Virgin Olive Oil 2 – 3 bunches Stem-on Cherry Tomato 4 Zucchini’s Preheat oven to 425°. […]
The picture above depicts a variation of this recipe with the tomatoes baked on top of the zucchini with fontina cheese. They both are delicious.
8 cloves Garlic, 4 whole & unpeeled
Pinch Sea Salt & Pepper
Fresh Thyme
Extra Virgin Olive Oil
2 – 3 bunches Stem-on Cherry Tomato
4 Zucchini’s
Preheat oven to 425°.
In a food processor combine 4 cloves peeled garlic, sea salt & pepper until smooth.
Add enough olive oil to make a paste.
Cut zucchini’s in half lengthwise and place on baking sheet.
Smear garlic paste on zucchini’s.
On a separate baking sheet place tomato’s.
Smash the 4 cloves of unpeeled garlic with the side of a cooks knife.
In and around tomato’s place thyme and smashed garlic.
Drizzle with olive oil and season with salt & pepper.
Bake all 25 minutes rotating the pans half way through.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.