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Slow-Baked Tennessee Tomatoes

Source: from the kitchen of Pick Tennessee Products6 large ripe tomatoes, cut in half horizontally
6 teaspoons olive oil
Salt and freshly ground pepper
3 garlic cloves, minced
1/3 cup crumbled goat cheese
3 tablespoons chopped H2O Farms BasilPreheat oven to 325 degrees F.Place tomatoes on baking sheet, cut sides up. Drizzle with oil and sprinkle with salt and pepper. Bake 2 to 3 hours or until the tomatoes collapse and begin to caramelize. Sprinkle with garlic about halfway through baking, and sprinkle with goat cheese during last 5 minutes. Sprinkle with basil just before serving.Makes 6 servings.

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Zucchini lasagne
Zucchini Lasagne2 medium zucchini, peeled and slicedSalt and pepperThyme2 tablespoons tomato sauce, divided1/2 cup cottage cheeseGrated Parmesan or Romano cheeseCook zucchini in salted water to cover until tender. Drain. Place 1/2 the cooked zucchini in a small (Upload by user)

Zucchini slippers
Zucchini Slippers4 zucchini2 eggs, well beaten1 1/2 cup shredded sharp Cheddar cheese1 cup small curd cottage cheese2 tablespoons parsleySalt and pepper, to tasteCut off and discard ends of zucchini, scrub well, and cook whole in boiling salted water for 10 min (Upload by user)

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