Hi everyone! My tomatoes have been taking a back seat so far, so I decided it was time to hilight them. Really, besides fresh corn, tomatoes are tied to summer. Tomatoes are the star of this dish, even if I did invite some summer squash to the party.
Start by preheating your oven to 450 degrees and lining a rimmed baking sheet with foil, it’s a much easier clean up!
Cut your tomatoes (and summer squash, zucchini, etc.) horizontally and place them on the baking sheet with the open side facing up.
For tomatoes that’s all I did, for the summer squash I decided to scoop out the seeds, I tend to like them more that way.
Give them both a liberal salt and pepper dose.
In a separate bowl you can build your cheese filling. Start with 1/3 cup of fresh Parmesan…
1/3 cup of shredded mozzerella…
and a handful of fresh herbs of your choice, and give it a mix.
Sprinkle the topping onto the veggies and pop them into the oven for 15-17 minutes.
When they come out of the oven they are hot, fragrant, and bubbling. Yum.
Just a quick shout out to the sliced veggies we had on the side tonight. Just because we ate them raw doesn’t mean they shouldn’t get their photo in the mix, right?