There are many ways to use garden fresh Zucchini. This is a Favorite from our Son Cayleb. He made this:  Ratatouille

VEGGIES

• 6 roma tomatoes

• 2 yellow squashes

• 2 zucchinisdd items to grocery bag

Directions

• Preheat the oven for 375˚F.

• Thinly slice the tomatoes, squash, and zucchini; set aside.

• Make the sauce: Heat 2 tablespoons of olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the 1 diced onion, 4 minced cloves of garlic, and 2 diced bell peppers (yellow/red) until soft, about 10 minutes. Season with salt and pepper, then add 28 oz of crushed tomatoes. Remove from heat, then add two tablespoons of sliced fresh basil. 

• Arrange the veggies in alternating slices, (for example: tomato, squash, zucchini) on top of the sauce, working from the outer edge to the center of the pan. Season with salt and pepper.

• Make an herb seasoning to spoon over the vegetables: In a small bowl, mix together two tablespoons each of chopped basil, parsley, and thyme, 1 tablespoon of minced garlic, and 4 tablespoons of olive oil. Salt and Pepper to taste.

• Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.

• Serve hot as a main dish or side. The ratatouille is also excellent the next day–cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.

• Enjoy!