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| 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% | |
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THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR. SERVE WITH SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE.
SERVES 4
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.
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- Main Ingredient > Vegetables > Squash
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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!
From: Elmotoo
On Sep 11, 2005
This was easy & wonderful! My family is persnickety about zucchini but I love the stuff. Thank you!
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!
From: Chef Alaska
On Feb 25, 2009
Just wonderful! Very flavorful. You can eat leftovers cold the next day, it is tasty.
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