Baked Zucchini With Garlic, Tomato and Onion

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READY IN: 55mins
Recipe by rusticgirl

Very simple and flavourful zucchini side dish. Roma tomatoes are my personal preference, but use whatever type is fragrant and in season. I prefer kosher salt - I find it brings out the freshness of the tomatoes - but any salt will do. Herbed salt is also wonderful in this recipe.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 or 400 (if your oven is powerful, use lower temp).
  2. Chop zucchini, tomatoes and onion into roughly equal-sized pieces (about 1 1/2 inches).
  3. Mince garlic.
  4. Place veggies and garlic in a casserole dish that holds most of the veggies in a single layer, still touching.
  5. Add olive oil and salt, and toss to coat.
  6. Bake for 35-45 minutes, or until al dente. The zucchini should be just fork-tender, and the tomatoes will be soft and have given off some juice.
  7. Serve immediately.

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