⅓cupgrated cheeseblend of mozzarella and parmesan is best, but I actually had monterey
1dashred pepper flakes
saltpepper, olive oil
Instructions
Preheat oven to 450º. (You should place your cast iron skillet in there while it preheats.)
Mince the garlic and mix together in a bowl with 1 teaspoon tomato paste.
Chop the kale and chiffonade (uh, thinly slice) the basil and add both to bowl. Top with a shake or two of red pepper flakes and mix well.
Slice (or use a mandolin) the zucchini into ¼-inch slices. (Feel free to go thinner if you want.) Season zucchini with salt, pepper, and olive oil and mix together.
Remove cast iron skillet from oven (use an oven mitt!) and add a little oil, unless it is well-seasoned. Spread kale mixture evenly across skillet. Layer zucchini slices and top with cheese.
Bake on 450º for approximately 20-25 minutes or until cheese is melted and a little brown. Garnish with a little more cheese and basil, and let rest 5 minutes before serving.