Baked Sun Dried Tomato Zucchini

Preheat oven to 400ºF.

Place the sun dried tomatoes (with oil) into the work bowl of a food processor and process for 1 minute or until a smooth, pesto-like paste forms.

Thoroughly mix the zucchini cubes with the sun dried tomato mixture and chopped basil until well-combined. Dump into a 2-quart casserole dish and bake on the bottom rack of the oven for 18 minutes or until the zucchini can be easily pierced with a toothpick but still has a little bit of resistance.

Remove from the oven and sprinkle on the Parmesan cheese. Place back in the oven for 2 minutes or until Parmesan cheese is fully melted. Garnish with fresh basil and serve.