Baked Zucchini with Tomatoes

Recipe by Jellyqueen
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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