Categories: sidedishes, vegetables

Ingredients

• 3 small whole zucchini, peeled and ends trimmed.
• 3 campari tomatoes
• 2 slices white bread, rosemary, garlic powder, salt and pepper, butter for croutons
• salt and freshly ground pepper to taste
• grated Parmesan cheese

Directions

1. t oven to 450.

2. Simmer zucchini in a little water until barely tender, about 8-10 minutes. Drain and cool. Cut in half lengthwise. Scoop out the seeds from each half, invert the halves on paper towels to drain.

3. Meanwhile, cut bread slices into small dice, cook in melted butter with seasonings until crisp.

4. Arrange the zucchini, cut side up, in baking dish (square yellow le creuset works well) and fill the cavities with equal parts chopped tomatoes and croutons. Sprinkle with salt, pepper, and cheese.

5. Bake until heated through, about 5-6 minutes.

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