9 Reviews of Baked Zucchini with Tomatoes

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: katie in the UP

On Sep 10, 2005

This was good! Also very attractive! Only thing I did was add garlic and crushed red chili peppers (we like it spicy) I also tossed in a couple of yellow squash. YUMMY thank you for the recipe!

From: jean

On Aug 15, 2001

This was pretty, simple, and delicious. I added some shredded parmesan cheese on top when I took it out of the oven.

From: Fairy Nuff

On Sep 8, 2005

Five stars for simplicity and taste. I cut the amount of oil back to 3 tablespoons but that was all I changed. So easy to put this in the oven while the rest of dinner is cooking - next time I will add some fresh herbs.

From: bluemoon downunder

On Sep 11, 2005

Well Jellyqueen, Saturday lunch was a real Jellyqueen – from Middle of nowhere in Southwest Alabama – family lunch in Melbourne, Australia, with two of your dishes featuring in what was, in view of where the Zaar World Tour is currently, a predictably Italian menu. I served this and your John's Italian Meatloaf John's Italian Meatloaf! I really recommend this recipe: it’s simple to make with ingredients you probably always have on hand, and it made the perfect complement to a meat loaf. A flavoursome tomato-based dish instead of a tomato-based sauce. Much quicker to make, and really delicious. I suppose I roughly doubled the ingredients (I was serving 8): I used a huge red pepper, because it’s what I had (and I always think they’re much more flavoursome), 4 zucchini, 4 tomatoes, 2 onions, and I added 5 cloves of garlic. Like Fairy Nuff, I cut back on the oil. It was close to midnight on Friday night, and it was the third dish I’d made for the evening and I nearly omitted the oil completely! Unintentionally! So I just drizzled probably a tablespoon across the top; then the dish went into the oven next day. Most came back for seconds and two for thirds, so the entire dish – and the meatloaf – plus one other dish just disappeared! Enough said, right! Thank you, for another fabulous recipe!

From: Chef Alaska

On Feb 25, 2009

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

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: Bernard Geib

On Sep 5, 2001

This recipe is very good and the food is great! I like tomatoes, so I would add one more medium tomato. I prefer softer zucchini, so I left the dish in the oven for 45 minutes.