1 halved garlic clove
1 pound thinly sliced zucchini
2 pounds small, firm, thinly sliced tomatoes
2 T EVOO
1 t fresh thyme
1 C freshly grated parmesan*

Preheat oven to 450
Rub the bottom of an oval ceramic or glass pan with the garlic
Alternating slices of tomato and zucchini, arrange the vegetables
in a single slightly overlapping layer in the pan.
Sprinkle with the thyme and oil.
Bake until meltingly soft (Approx. 20 minutes)
Sprinkle with the cheese and broil until the cheese bubbles.
Serve immediately.

* San Joaquin Gold would work well too.

Either dish may be garnished with julienned basil just before serving.


Dressing
½ cup pumpkin seeds
¼ cup olive oil
¼ cup water
2 tablespoons lemon juice
1 clove garlic, minced
½ teaspoon ground cumin
½ teaspoon salt
2 tablespoons cilantro, finely chopped, separated
Pinch cayenne pepper

Beans
¾ pound green beans

Combine ingredients in a blender. Steam green beans and serve with a little dressing on top.