Title: Baked garlic, tomato and zucchini casserole
 Categories: None
      Yield: 1 Servings
 
      4 tb Extra virgin olive oil
      8 lg -or-
     16 md Tomatoes, cored & cut in 1/2
           -inch slices
      6 md Zucchini stems removed, cut
           -on the diagonal 1/2 inch
           -slices
     12    Cloves garlic, peeled and
           -sliced
     10    Sprigs fresh basil, leaves
           -only, shredded
           Coarse salt (kosher) and
           -freshly ground pepper to
           -taste
    1/2 c  Grated aged goat cheese,
           -parmesan or asiago cheese