Cooking with Sarah

Cooking with Sarah is a weekly column featuring recipes submitted by readers.

This week's recipe for tomatoes and zucchini was found at www.southernfood.about.com.

Feel free to use mozzarella cheese in place of the fontina cheese in this recipe, according to the website. This is a delicious side dish to serve with chicken or meat main dishes.

Ingredients

Four small zucchini

Two large tomatoes

1/2 cup finely chopped onion

Three cloves garlic, finely minced

1/2 teaspoon salt

1/2 teaspoon dried leaf basil

1/8 teaspoon black pepper

3 tablespoons olive oil

8 ounces fontina cheese, shredded

1/4 cup shredded Parmesan cheese

Heat oven to 350°. Grease a 2 1/2- to 3-quart baking dish.

Cut ends from zucchini and cut in 1/2-inch rounds. Cut cores from tomatoes and slice about 1/2-inch thick. Cut each slice into quarters.

Combine zucchini and tomatoes; sprinkle with the onion, garlic, salt, basil and pepper. Toss to blend; drizzle with the olive oil and toss again to coat vegetables.

Turn vegetables into the prepared baking dish. Bake for 25 minutes. Top with cheese and continue baking for 10 to 15 minutes longer.

Serves four to six people.

To submit a recipe, e-mail it to sthomas@cdapress.com or stop by The Herald office.

Until next week, happy cooking!