Best way to eat veggies EVER

Baked Zucchini and Tomatoes with Cheese 

Ingredients: 

• 4 small zucchini
• 2 large tomatoes
• 1/2 cup finely chopped onion
• 3 cloves garlic, finely minced
• 1/2 teaspoon salt
• 1/2 teaspoon dried leaf basil (a handful of fresh basil is DELICIOUS!)
• 1/8 teaspoon black pepper
• 3 tablespoons olive oil
• 8 ounces fontina cheese, shredded (can substitute mozzarella cheese)
• 1/4 cup shredded Parmesan cheese

Directions: 

1. Heat oven to 350 degrees. Grease 2 1/2 to 3-quart baking dish.
2. Cut ends from zucchini and cut into 1/2 inch rounds. Cut cores from tomatoes and slice about 1/2 inch thick. Cut each slice into quarters.
3. Combine zucchini and tomatoes; sprinkle with the onion, garlic, salt, basil, pepper, and some of the fontina cheese. 
4. Toss to blend; drizzle with the olive oil and toss again to coat the vegetables. 
5. Turn the vegetables into the prepared baking dish. 
6. Bake for 25 minutes. Top with the rest of the fontina cheese and the Parmesan cheese and continue baking for another 10-15 minutes.