Zucchini and Tomato Gratin
1 extra-large zucchini (or 3-4 small zucchini)
2 large tomatoes
1-2 tablespoons olive oil
1 shallot, minced
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1-2 tablespoons chopped fresh basil
8 ounces Fontina cheese, shredded (you can substitute Gruyere or mozzarella)
1/4 cup shredded/grated Parmesan cheese
Slice the zucchini in 1/2-inch slices, then cut into halves if diameter is large. Use 1/2-inch slices for the tomatoes, then quarter. Put the veggies in a large bowl and toss with olive oil. Add the onion, garlic, and seasonings. and toss to coat.
Turn the veggies into a greased baking dish. Bake at 350º for 25 minutes. Top with the Fontina and sprinkle with Parmesan. Continue to bake for another 10-15 minutes.
Baked Pesto Chicken
4 skinless boneless chicken breasts
salt and pepper
1/2 cup basil pesto, plus extra 1/4 cup for serving (optional)
1/4 cup pine nuts
2 cups fresh basil leaves
2 cloves garlic
1/3 cup grated Parmesan cheese
1/3 cup olive oil
salt to taste
To make pesto, combine nuts, basil, garlic, and Parmesan in food processor and pulse until chopped. While the processor runs, add oil in a steady thin stream until it comes together. Add salt to taste.
Season the chicken breasts with salt and pepper. Rub pesto all over. Place in a baking dish and bake at 350º for 25-30 minutes or until done (time will depend on how thick the chicken is). I had thin-cut chicken so mine only took 15-20 minutes to be done (reach 165º). If desired, add extra pesto to the cooked chicken.