Baked Garlic, Tomato And Zucchini Casserole - cooking recipe

Ingredients

Extra Virgin Olive Oil
8 large or 16 medium tomatoes, cored and cut into 1/2 inch slices
6 medium zucchini, stems removed, cut on the diagonal into 1/2 inch slices
12 cloves garlic, peeled and sliced
10 sprigs fresh basil leaves, finely shredded
Coarse salt
Freshly ground black pepper
Aged goat cheese grating stick or parmesan or asiago cheese

Preparation

Coat a large shallow casserole dish with a thin layer of olive oil.
Layer the zucchini slices alternately with the tomato slices, overlapping slightly.
Sprinkle the garlic slices and shredded basil on top and season to taste.
Finish with a thin layer of grated cheese.
Preheat oven to 400 degrees.
Bake the casserole for about 30 minutes until the vegetables are tender.
Serves 20 as part of a buffet.
Can be made a day ahead without sprinkling the cheese on it-covered and refrigerated.
Top with cheese and bake when ready to serve.
Serve hot or at room temperature.