Zucchini Fans - will make a day... Aug 01 '02    Write an essay on this topic. Tweet Popular Products in Books Mildred D. Taylor - Roll of Thunder, Hear My Cry: A Literature Unit From $8 Olivier Dunrea - Ollie From $7 The Bottom Line Leftovers can be served the next day, at room temperature and dressed with a simple vinaigrette. I know that you will love it if you like zucchini. 4 long, narrow plum tomatoes (about 12 ounces) 4 small, firm zucchini, about 1 1/2 inches in diameter and 6 inches long (1 1/4 pounds) 4 large cloves garlic, peeled 2 tablespoons virgin olive oil 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon herbes 1. Preheat oven to 400 degrees F. Wash the tomatoes, and cut each of them lengthwise into four slices. Wash the zucchini and trim off the stem end of each. Then, starting at the flower end, cut each zucchini lengthwise into 1/4-inch slices, leaving the slices attached at the stem end so they can be opened like a fan. Each zucchini should have four slits. 2. Arrange the zucchini side by side in a roasting pan or large gratin dish with enough space between so each one can be fanned out. Slide a slice of tomato into each slit and press firmly down on the zucchini to create a fan with alternating segments of zucchini and tomato. 3. Cut each garlic clove lengthwise into eight thin slices, and slide the slices into the fans alongside the tomato slices. Brush the entire surface of the fans with the oil and sprinkle the salt, pepper and herbes on top. 4. Bake at 400 degrees F for 30 minutes, until the vegetables are soft and the fans are nicely browned on top. Using a large spatula, transfer the fans to four plates, and serve immediately. Makes 4 servings

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