Baked Zucchini with Tomatoes

Total Time
35mins
Prep 10 mins
Cook 25 mins

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

Ingredients Nutrition

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.

Reviews

Most Helpful

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

jean August 15, 2001

I just made this with my dinner. I was planning on making the same thing only in a frying pan on the stove. Since it is cool today, I tried this, also adding some mushrooms, and a little cauliflower that I had. I used my favorite Italian dressing instead of the oil, and a bit of fresh basil. So easy, and delicious. I made it for myself figuring I would have leftovers, but I'm afraid I made quite the pig out of myself!

Chris Brad September 05, 2011

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

Chef Alaska February 25, 2009

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