This recipe comes to us courtesy of my Country Door product catalog. You can find more of their recipes at www.countrydoor.com, but most are not low carb. If you visit their site, choose the recipes wisely if you’re watching your carb count.

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.