2 Large zucchini, quartered
2 Large beefsteak or heirloom tomatoes, diced, or 1 c. grape tomatoes, halved
2-3 Cloves garlic minced
1/3 c. Chopped fresh basil
1/2 c. Shredded parmesan cheese
1/2 tsp Sea salt & pepper, to taste
Drizzle of any Tubby Olive EVOO, Tuscan Herb or Lemon Olive Oil
Drizzle of Tubby Olive Pomegranate Balsamic

Preheat oven to 350.  In a greased casserole dish, place zucchini and tomatoes. Sprinkle the garlic, chopped basil, sea salt and pepper over the vegetables, top with shredded Parmesan cheese.  Drizzle with olive oil and balsamic.  Bake for 25-30 minutes or until zucchini is cooked to desired tenderness. Serves 4.

Photo and recipe modified from