Zucchini Tomato Bake

This one’s gluten-free but it is *NOT* dairy-free. I love this recipe because it uses the 2 vegetables which are producing abundantly in my garden right now.

• 2+ TB EVOO
• 1 onion, chopped
• 4 cloves garlic, minced
• 3-4 zucchini, sliced–or a mix of zucchini or yellow squash
• 3-4 tomatoes, diced
• marsala wine
• salt and pepper
• 1-2 cups shredded mozzarella

My quantities are very fluid in this recipe. If I am making this for the main dish, I will use more. The Marsala is optional but it does add a very nice flavor.

Heat EVOO in oven-proof stainless steel skillet and add onion. Saute until the onion is starting to brown. Add garlic and saute for a bit. Add in the zucchini and/or yellow squash and saute until the zucchini is just starting to get soft and browned. Add in the tomatoes, Marsala, and salt and pepper. Cook until the tomatoes are heated through but haven’t lost their shape. Remove from heat and sprinkle the cheese over the top. Broil until the cheese is bubbly. Serve.