Baked Zucchini with Tomatoes

Baked Zucchini with Tomatoes Ingredients

3 Zucchini, medium sized	1/2 ts Salt
2 Tomatoes, medium sized	1/8 ts Pepper, black
Sweet geen pepper, medium	1/4 c Olive oil
Yellow onion, medium sized

Instructions for Baked Zucchini with Tomatoes

THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR. SERVE WITH SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE. Preparation:10 min Cooking: 25 min Calories per serving: 170 1. 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. 2. Scatter the green pepper, onion, salt, and pepper over the slices. Drizzle the oil evenly over the vegetables. 3. 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. QUICK, THRIFTY COOKING, READERS DIGEST Posted to MM-Recipes Digest by "Robert Ellis" on Mar 23, 1998

Main Ingredient: TomatoesCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Olive Oil	Onion	Salt	Tomato
Zucchini

Vegetables Low-cal Baked Olive oil Onion Tomato Tomatoes

for flavor and categorization

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