Roasted Zucchini with Tomato, Garlic and Herbs de Provence

This came from an old “Cooking Club”.  Cindy Pereira made this and I really like the cool shape and simple preparation and great flavors.  I included it in a few past Thanksgiving meals and resurrected it this last Thanksgiving.


Take each zucchini and slice through 3 or 4 times without cutting the stem.  Insert a sliver of sliced garlic and a slice of Roma tomato between the cuts.  Drizzle with olive oil, salt, pepper and herbs de provence.  Bake at 400 degrees for about 10 to 15 minutes.  Its that easy!