Caprese Dip: Get one large log of fresh mozzarella, cut it into cubes. Take one package of cherry tomatoes, cut them in half and add them to the cheese. Take a handful of fresh basil, slice it into strips and sprinkle on top of the tomatoes. Cook in the oven at 350 degrees until the cheese is completely melted and bubbly. Serve with french bread.
Zucchini Parmesan recipe: This side dish takes advantage of the bounty of the summer garden. Peeled, diced fresh tomatoes may be used instead of canned. (If using fresh tomatoes, add pinches of sugar and spices like basil, oregano, and rosemary. The sugar -- just a pinch! -- ameliorates the acidity of the tomatoes and adds a rich undertone without adding sweetness.)