"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Baked Zucchini & Tomatoes

Published by: Sarah

  • Feb
  • 17

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.


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