This dish has become a favorite at our house. Fresh zucchini, tomatoes, and basil come together wonderfully in a smooth creamy sauce. It started out as the filling for zucchini boats but has morphed into its own dish that I tweaked to make even better. It would go great with grilled meat or with a fresh slice of bread or could be eaten by itself.
1 tbsp olive oil
1 clove garlic, minced
1 medium zucchini, cut into slices and then quartered
15 cherry tomatoes or one large tomato
1 tbsp shredded basil
2 tbsp chicken stock
1 tbsp milk
2 oz. cream cheese
1/4 c. Parmesan cheese
1/4 c. mozzarella cheese (I used homemade mozzarella)
Saute garlic for one minute in oil in a heated pan. Toss in zucchini, tomatoes, basil, and chicken stock and cook until zucchini is just barley starting to get tender.
Add in cream cheese and milk and break up cream cheese with a spoon to help it melt faster.
Stir it all together and cook until cream cheese is melted and zucchini is tender (but not mushy!), about 4-5 minutes. Stir in Parmesian cheese.
Turn off heat and sprinkle zucchini mixture with mozzarella cheese. Put the cover on the pan and let the mozzarelle melt.
Serve and enjoy!