Baked Zucchini "Spaghetti" with Roasted Tomato

Walking through the farmer's market in Union Square is one of my favorite things to do. All of the fruits and vegetables are brought in from local farms, and are always the freshest around. Aside from the bright red tomatoes calling my name, the zucchini is always a "go-to" for me. 

This dish is great as a side or as a vegetarian main dish. The melty cheese and garlicky zucchini pair perfectly together. It is also super easy and quick which makes it great to serve at a dinner party.

Ingredients:

1 Tbsp olive oil

2 medium zucchini, cut into thin strips

2 cloves garlic, chopped

1 tsp salt

2 Tbsp white wine

1/2 cup part-skim shredded mozzarella

3 vine ripe tomatoes, sliced

Directions:

1. Heat oven to 375F with rack on the top third of the oven.

2. Heat olive oil in a large pan over medium-high heat. Add zucchini and garlic and cook until zucchini begins to wilt, 5 min. Add wine and salt and cook an additional 3 to 4 minutes. 

3. Add zucchini to a medium baking dish and top evenly with cheese. Distribute tomatoes on top of cheese.

4. Bake for until tomatoes begin to roast and cheese is melted, 20 min. Turn on broiler and cook until cheese begins to brown, 5 min.