Baked Zucchini with Tomatoes

Jellyqueen's Note:

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

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 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

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

[jean]

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

[Chris Brad]

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!

[Chef Alaska]

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