Roasted Tomato, Zucchini and Smoked Cheese Casserole

Roasted Tomato, Zucchini and Smoked Cheese Casserole

Ingredients

Serves 4

3 medium zucchini

3 large tomatoes

12 slices smoked cheese (such as Gouda, Provolone or Scamorza)

½ teaspoon thyme

½ teaspoon oregano

2 tablespoons olive oil, divided

½ tablespoon balsamic vinegar

2 cloves garlic, minced

1 teaspoon fine grain sea salt, divided

Ground black pepper to taste

Directions

Preheat oven to 400°F (200°C) and place a rack in the middle. Line two baking sheets with parchment paper and set aside.

Wash the zucchini, cut the ends off and slice into ¼-inch thick rounds.

Place zucchini rounds in a large bowl, sprinkle with thyme, ½ teaspoon salt, ground black pepper and drizzle with one tablespoon of olive oil. Toss until they’re evenly coated.

Arrange zucchini rounds onto the lined baking sheet, taking care not to overlap them (if they don’t fit onto 1 baking sheet, use 2.)

Roast in the oven for about 10 minutes until they start to lightly brown. Remove and set aside.

Wash tomatoes and slice into ½-inch thick slices and arrange them onto the remaining lined baking sheet. Sprinkle with oregano, garlic, remaining ½ teaspoon of salt, pepper and drizzle with remaining tablespoon of olive oil and balsamic vinegar.

Roast in the oven for about 15 to 20 minutes, until the tomatoes are concentrated and beginning to caramelize. Remove and set aside.

Lightly grease the bottom of 4 ramekins (alternatively, you can use a 2-quart baking dish).

Cover the bottom of each ramekin with one tomato slice, then 4 zucchini rounds and top with one slice of cheese.

Repeat to make 3 layers (or stop at 2 if they don’t fit into the ramekins) making sure to end with a slice of cheese.

Bake in the oven for 8 to 10 minutes, until the cheese is bubbling.

Serve warm.