Baked Zucchini with Tomatoes Recipe #7066
THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR. SERVE WITH SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE.
by Jellyqueen
35 min | 10 min prep
SERVES 4
- 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
- THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR.
- SERVE WITH SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE.
- Preheat oven to 400F.
- Core, seed and chop pepper.
- Peel and finely chop onion.
- Trim ends off the zucchini and remove the stem end from the tomatoes.
- 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.
- Scatter the green pepper, onion, salt, and pepper over the slices.
- Drizzle the oil evenly over the vegetables.
- Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender.
- YOU CAN SUBSTITUTE YELLOW SQUASH.
- THIS DISH CAN BE PREPARED AHEAD AND BAKED JUST BEFORE SERVING.
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5 stars