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Baked Tomatoes & Summer Squash with Herbs & Cream

  • 2 pounds tomatoes, chopped
  • 2 medium zucchini or summer squash, sliced in thin rounds
  • 1 onion, sliced thinly
  • 4 cloves garlic, minced
  • 3/4 cup packed fresh basil leaves
  • 1/2 cup fresh mozzarella, cubed
  • 1 cup heavy cream
  • salt and pepper to taste
  • 1/4 cup grated Parmesan

Put the tomatoes, squash, onion, minced garlic, basil, and mozzarella in a large mixing bowl. Drizzle in a little olive oil and toss to coat the veggies. Transfer the veggie mixture into an oven-proof casserole dish. Season with salt and pepper. Pour cream over the veggies, and sprinkle parmesan on top. Bake at 375 until golden and bubbling, about 40 minutes.

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