ZUCCHINI AND TOMATOES BAKED WITH FONTINA

Zucchini and Tomatoes Baked With Fontina image

Provided by SRF68

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

6 medium zucchini (as straight as possible)
2 garlic cloves, chopped
2 tablespoons olive oil, plus extra for sprinkling
1 pint cherry tomatoes, halved
3 -4 tablespoons dry breadcrumbs
8 ounces Fontina cheese, sliced
sea salt & freshly ground black pepper

Steps:

Grease a shallow ovenproof dish. Preheat the oven to 325 degrees.
Halve the zucchini lengthwise and trim a little off the uncut sides so that they will sit still like boats. Using a teaspoon, scoop out the soft-seeded centers. Arrange the boats in a row in the prepared dish.
Put the garlic, olive oil, salt and pepper in a bowl, stir well, then brush over the cut surfaces of the zucchini. Arrange the halved tomatoes in the grooves. Season well, then sprinkle with olive oil and bread crumbs. Bake for 30 minutes.
Remove from the oven and arrange the cheese over the zucchini and tomatoes. Return the dish to the oven for another 10 minutes to melt the cheese. Serve immediately while the cheese is still bubbling.

Nutrition Facts : Calories 241.7, Fat 16.9, SaturatedFat 8, Cholesterol 43.9, Sodium 349, Carbohydrate 11.8, Fiber 2.9, Sugar 5.5, Protein 13