Recipe by Anna Gill
Serves 6 as a side dish
3 to 4 medium zucchini
½ tablespoon butter
10 ounces Fontina cheese, grated
¼ cup shredded mint leaves (if cut with kitchen shears, color and texture is retained)
1. Preheat oven to 350 degrees.
2. Cut zucchini vertically into ¼ inch slices. If you have a mandolin, it is a perfect way to cut the zucchini evenly. If not a sharp chef’s knife will work.
3. Butter the bottom of a glass loaf pan.
4. Place a slightly overlapping layer of zucchini slices in the buttered pan.
5. Sprinkle with grated Fontina.
6. Repeat steps 4 and 5 until pan is about a ½ inch from the top.
7. Sprinkle ½ the mint on top.
8. Bake for 20 minutes, until zucchini is tender and cheese is melted.
9. Top with the remaining mint and serve in glass loaf pan.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.