1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (280g) Recipe makes 4 servings
Calories 171
Calories from Fat 125		(73%)
Amount Per Serving		%DV
	Total Fat 14.0g	21%
	Saturated Fat 2.0g	9%
	Monounsaturated Fat 9.9g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 310mg		12%
Potassium 623mg		17%
Total Carbohydrate 11.5g		3%
	Dietary Fiber 3.3g	13%
	Sugars 6.0g
Protein 2.8g		5%
detailed view... how is this calculated?

people who like this recipe also like:

Marion's Chicken in Honey-Mustard Marinade

By: justcallmetoni

Spicy Chocolate Jalapeno Cake

By: kolibri

Quick Sour Cream Cucumbers

By: Lauralie41

Sweet and Tangy Sloppy Joes

By: Kelly M.

It's All Greek to Me Meatballs

By: Cookgirl

Baked Zucchini with Tomatoes

Recipe #7066 | 35 min | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Jellyqueen
Mar 6, 2000

THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR. SERVE WITH SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE.

SERVES 4 (change servings and units)

Ingredients

3 medium zucchini
2 medium tomatoes
1 sweet green pepper
1 medium yellow onion
1/2 teaspoon salt
1/8 teaspoon pepper, black
1/4 cup olive oil

Directions

1
THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR.
2
SERVE WITH SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE.
3
Preheat oven to 400F.
4
Core, seed and chop pepper.
5
Peel and finely chop onion.
6
Trim ends off the zucchini and remove the stem end from the tomatoes.
7
Cut both vegetables into 1/2-inch slices and arrange them in a buttered 1-or 1 1/2-quart baking dish with their edges overlapping slightly, alternating the tomato with zucchini.
8
Scatter the green pepper, onion, salt, and pepper over the slices.
9
Drizzle the oil evenly over the vegetables.
10
Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender.
11
YOU CAN SUBSTITUTE YELLOW SQUASH.
12
THIS DISH CAN BE PREPARED AHEAD AND BAKED JUST BEFORE SERVING.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Mom's Simple Granola

Chicken Parmesan

Asian Inspired Coconut Crab Cakes

Mushroom Garlic Cream Tarts

Spicy Macaroni and Cheese

Browse similar recipes by category

Main Ingredient > Vegetables > Squash
Preparation > Time to Make > < 60 mins
Preparation > Equipment > Oven

Featured Reviews for This Recipe

From: artistclogger

On Jan 1, 2008

Superb side dish! I served it for a dinner party and everyone loved it. The only changes I made (very minor) were to add fresh minced garlic to the oil, then add the black pepper into a mix. I chopped the veggies the night before, then merely coated everything (stirring) with the oil mix before baking. The smell, taste and textures were terrific! I used grape tomatoes and omitted the salt. Thank you for such a wonderful, healthy and easy make-ahead recipe!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Elmotoo

On Sep 11, 2005

This was easy & wonderful! My family is persnickety about zucchini but I love the stuff. Thank you!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: sue parenio

On Jun 26, 2006

This is truly the taste of summer. Use only vegs from your garden--fresh-picked zuke, a pepper and tomatoes, because this is only as good as the ingredients you put into it. I too added a little garlic and decreased the oil.....because I couldn't resist melting a little 3-cheeses Italian over the top, then finished with a handful of chopped herbs from the garden. Will be making this again and again, so thank you so much for the recipe!

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef Alaska

On Feb 25, 2009

Just wonderful! Very flavorful. You can eat leftovers cold the next day, it is tasty.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 9 reviews