Parmesan Zucchini Rounds
2 medium zucchini
1 tablespoon olive oil
1/2 cup freshly grated Parmesan cheese
1/2 cup plain dry bread crumbs
1/8 teaspoon salt
freshly ground black pepper
pinch of paprika
Preheat oven to 450 degrees. Lightly coat making sheet with olive oil or non-stick cooking spray. Slice zucchini into 1/4 inch thick rounds, don’t peel the skin. Place rounds in a bowl and coat with olive oil. In another bowl, combine Parmesan cheese, bread crumbs, salt, pepper and paprika. Press each zucchini round into the mixture, coating both sides. Place in a single layer on prepared baking sheet. Bake for 10 minutes, or until browned and crisp. Serve warm.
Roasted Tomatoes and Eggplant with melted mozzarella and basil
1 pint cherry tomatoes
1 tablespoon balsamic vinegar
5 large garlic cloves
3 medium eggplants
1/2 cup olive oil
1/2 cup fresh basil or parsley (or both)
4 oz. mozzarella
Preheat oven to 375 degrees. Add tomatoes and 5 crushed garlic to a baking dish, toss with 2 tablespoons olive oil, balsamic vinegar and season with salt and pepper.
Chop off the top and bottom of eggplant and slice eggplants into 1/2 inch thick rounds. In a bowl, coat eggplant generously with about 3 or 4 tablespoons olive oil. Season with salt and pepper. Place on a separate baking tray.
Roast the tomatoes and eggplants, turning once or twice for 35 minutes, or until you see the tomatoes blister.
In the mean time, thinly slice the mozzarella. After the tomatoes and eggplant are roasted, add the tomatoes to the eggplant, place the mozzarella slices evenly on top and bake for another 5-10 minutes, or until mozzarella is melted and cooked to your liking. Serve in a dish and top with ribbons of basil. Add extra salt and balsamic or Parmesan cheese as needed.
Helpful Tip! Pick up a Conebella mozzarella at the farm stand when you collect your CSA! The herb garden is booming with basil, parsley, oregano and thyme that can add extra flavor to this dish.