Late Summer Veggie Fest

Now is the height of vegetable season in Wisconsin ,when tomatoes are at their peak and  the zucchini plants are the most prolific. After the hot humid days of July , the cool evenings of the past week have been a welcome relief and you don’t need to avoid turning on the oven!A layered vegetable bake (or if you want to get fancy “Tomato Zucchini Tian”) showcases the vibrant colors and rich smooth flavors of the garden bounty.  You can vary the quantity of the ingredients depending on the produce available.  Some of the greatest recipes are discovered when not following a recipe at all!

Tomato Zucchini Tian
Onions
Tomatoes
Zucchini
Squash
Summer
Squash
Fresh
Herbs (basil, thyme and/or rosemary)

Preheat oven to 350 degrees.  Chop onions (and eggplant, if using) and fry in a small amount of olive oil until softened and slightly brown. Meanwhile, slice summer squash and tomatoes into rounds 1/8″ thick. Chop the herbs. Lightly coat a glass loaf pan with cooking spray or olive oil.  Layer 1/3 of the onions, then squash, and finally tomatoes.  Top with a drizzle of olive oil, salt, pepper, and herbs. Repeat layers until all of the vegetables are used. Bake at 350 for 1 hour, until the top layer of tomatoes are  starting to crisp.

Do you still have more tomatoes and zucchini!?  Here are a few more recipes for your collection.

Mahi Mahi with Grilled Zucchini Salsa – Bare Wooden Spoon

Zucchini Corn Quesadillas – Bare Wooden Spoon

Pepperoni Stromboli with Zucchini – Bare Wooden Spoon

Zucchini Tomato Salad – Bare Wooden Spoon

What are some of your favorite uses for zucchini and tomatoes?