GARDEN BAKE is a perfect recipe to try when you’re getting the first fresh tomatoes and small zucchini from your garden… or when you see them at a good price in the produce section of your favorite store. Either way, it’s a fresh taste treat.

GARDEN BAKE

2 medium onions, sliced thin
2 to 3 tablespoon olive oil
1/4 cup balsamic vinegar
1 large or 2 small zuccini, sliced as thin as the onions
2 ripe tomatoes, sliced as thin as the onions
1 8-ounce bag shredded Asiago garlic cheese (or mozzarella)

Preheat oven to 375 degrees F.
Cook onions in olive oil until tender.
Place onions in oven baking dish
Add balsamic vinegar
Place layer of zucchini on top of onions
Place layer of tomatoes on top of zucchini
Cover with foil and bake until fork-tender
Remove from oven and top with cheese
Let stand, covered with foil, until cheese is melted.

Heat oil in 10-inch skillet. Beat eggs until thick and lemon colored, about 5 minutes. Stir in zucchini, meat, onion and salt.

Pour 1/4 cup egg mixture at a time into a skillet. Push cooked egg up over the meat and veggies with a broad spatula to form a patty. Cook until patty is set; turn. Cook over medium heat until other side is brown. Serve with or without a sauce.