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!