Otherwise known as "Zucchini Garlic 'Bread'."
This was something I saw on Redacted Recipes and immediately when I saw it... I knew. THIS recipe would be amazing. I even shared it before I tried it myself! And oh... was I right.
The recipe is basic: zucchini sliced in half lengthwise (quarter down the center as needed for huge zucchinis). Brush with olive oil and S&P. Place on a baking sheet lined with foil (for easy cleanup) and bake at 350 for 10 minutes.
Pull from the oven and turn on the broiler. Top the baked squash with minced garlic (zucchini can handle alot of garlic without feeling like you are ready to battle vampires) and then grated parmesan.
Return to the oven and broil for 10 minutes. The cheese with be golden brown and slightly crispy looking. Let it cool for a minute so you dont remove all the skin on your tongue... and then have at it! A healthy version of garlic bread, and a great way to use up all that squash! Yellow summer squash would probably be good too but I have only made it with zucchini.
For tomatos - I recommend a firm red beefsteak type. I tried with a yellow heirloom of some sort and it just turned to mush on me - and was too sweet. A more acidic tomato is better, in my opinion. I dont care for green tomatos but Ill bet they would be good too if you like them!
Do the same thing as the zucchini - but skip the first 10 minutes of baking and go straight to the broil. You want the tomato to retain some shape and structure so it doesnt fall apart when you go to eat it.
Tomato doesnt take as much garlic (learn from my vampire-hunting experience!) but I personally love it with a liberal amount of kosher salt, and piles ot good parmesan. It is messy to eat - have lots of napkins on hand... but oh so worth it. To me, this is the perfect way to enjoy the great tomatos of the summertime!