Courtesy of PureZing

Serves 6

INGREDIENTS:

2 pounds of small tender zucchini
3-4 ripe tomatoes, peeled and strained through a sieve (or finely chopped in the food processor)
2 cloves of garlic, sliced or diced
1/2 cup grated hard myzithra cheese
4 Tablespoons of fresh spearmint or mint leaves, torn into pieces (or 1 1/2 tablespoons of crushed dried mint)
Extra virgin olive oil
Sea salt (optional)

DIRECTIONS:

Preheat the oven to 350F.

Trim the ends off the zucchini, wash them, and cut them in half, from top to bottom, and set aside to drain. Peel the tomatoes and push them through a sieve into a bowl, setting it aside (or use a food processor).

In a small bowl, combine the grated cheese, diced garlic, and mint leaves, tossing gently with a fork. Sauté the zucchini in the olive oil until soft and place them in a shallow ungreased baking dish, one next to the other. Pour the strained tomatoes over the zucchini, sprinkle with cheese-garlic-mint mixture, and bake uncovered at 350F for 30 minutes.

Serve either hot or cold.