Cooking with Books: Cheesy Baked Zucchini

I buy quite a few books on the deep discount table at the bookstore. If it passes my "flip open" test (randomly opening the book to three recipes and if at least two are interesting, bingo), I have no problem spending under ten bucks for a new set of recipes to try.

This particular book, The Vegetarian Cookbook, is one of those slightly annoying books that was printed in England and therefore includes metric measures. No worries, though, this one translates it to our traditional measurement system right alongside.

The Vegetarian Cookbook includes a great variety of recipes. Appetizers and Light Meals. Salads. Side Dishes. And Main Courses.

I'm already eying Lattice Tart filled with spinach and cheeses. Stuffed Mushrooms. Even a classic like French Onion Soup (no beef broth in this one). And as a sweet ending to the meal, Baked Apricots with Honey.

Today's featured recipe is a reminder that a vegetarian recipe isn't always plain sauteed vegetables and dried grains. Think about it...vegetarians have to get their protein somehow. So cheese becomes a vital ingredient. But it's still pretty healthy. An Italian-style veggie dish that is hearty enough to stand in as a main course. Or, for us meat-eaters, as a hearty side alongside roast chicken.

Cheesy Baked Zucchini
Makes 4 servings.

4 zucchini
2 tablespoons extra-virgin olive oil
4 ounces mozzarella cheese, thinly sliced
2 large tomatoes, seeded and diced
2 teaspoons fresh basil or oregano, chopped, plus extra leaves to garnish

(Note: You'll see in the photo above that I used slices of cherry tomatoes. I think it looks nice. And I used dried oregano without a problem.)

Preheat the oven to 400°. Slice the zucchini lengthwise into 4 strips each. Brush each with oil and put in a baking dish.

Bake the zucchini in the preheated oven for 10 minutes, or until softened but still holding their shape.

Remove from the oven. Arrange the cheese slices on top and sprinkle with the tomatoes and basil. Return to the oven for 5 minutes, or until the cheese has melted.

Serve garnished with fresh herb leaves.