Baked Zucchini with Tomatoes

Baked Zucchini with Tomatoes

  • Prep Time: 10 mins
  • Total Time: 35 mins
  • Servings: 4

    • About This Recipe

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

    Ingredients

  • 3mediumzucchini
  • 2mediumtomatoes
  • 1sweet green pepper
  • 1mediumyellow onion
  • 1/2 teaspoonsalt
  • 1/8 teaspoonpepper, black
  • 1/4 cupolive 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.

    • Reviews

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

  • “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!”

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

  • “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!”

  • “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!”

  • “This was easy & wonderful!My family is persnickety about zucchini but I love the stuff. Thank you!”

  • “Well Jellyqueen, Saturday lunch was a real Jellyqueen – from Middle of nowhere in Southwest Alabama – family lunch in Melbourne, Australia, with two of your dishes featuring in what was, in view of where the Zaar World Tour is currently, a predictably Italian menu.I served this and your John’s Italian Meatloaf Recipe #70086!I really recommend this recipe: it’s simple to make with ingredients you probably always have on hand, and it made the perfect complement to a meat loaf.A flavoursome tomato-based dish instead of a tomato-based sauce.Much quicker to make, and really delicious.I suppose I roughly doubled the ingredients (I was serving 8): I used a huge red pepper, because it’s what I had (and I always think they’re much more flavoursome), 4 zucchini, 4 tomatoes, 2 onions, and I added 5 cloves of garlic.Like Fairy Nuff, I cut back on the oil.It was close to midnight on Friday night, and it was the third dish I’d made for the evening and I nearly omitted the oil completely!Unintentionally!So I just drizzled probably a tablespoon across the top; then the dish went into the oven next day.Most came back for seconds and two for thirds, so the entire dish – and the meatloaf – plus one other dish just disappeared!Enough said, right!Thank you, for another fabulous recipe!”

  • “This was good! Also very attractive!Only thing I did was add garlic and crushed red chili peppers (we like it spicy)I also tossed in a couple of yellow squash. YUMMYthank you for the recipe!”

  • “Five stars for simplicity and taste. I cut the amount of oil back to 3 tablespoons but that was all I changed. So easy to put this in the oven while the rest of dinner is cooking – next time I will add some fresh herbs.”

  • “This recipe is very good and the food is great! I like tomatoes, so I would add one more medium tomato.I prefer softer zucchini, so I left the dish in the oven for 45 minutes.”

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