Name: Baked Zucchini with Tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 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

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Recipe by Jellyqueen

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Baked Zucchini with Tomatoes created by Fairy Nuff

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

Ready In:: 35mins
Serves:
Units:

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ingredients

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

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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RECIPE MADE WITH LOVE BY

@Jellyqueen

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@Jellyqueen

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

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review by Chris Brad

9/5/2011

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!

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tweak by Chris Brad

9/5/2011

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!

Reply
review by Chef Alaska

2/25/2009

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

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review by artistclogger

1/1/2008

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!

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review by sue parenio

6/26/2006

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!

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