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[edit] Ingredients
½ |
pound zucchini |
2 |
medium sized tomatoes |
1 |
medium sweet green pepper |
1 |
cup onion, finely chopped |
¼ |
cup olive oil |
[edit] Preparation
Step 1 |
Preheat oven to 400 degrees F. Core, seed and chop pepper. Peel and finely chop onion. Trim ends off the zucchini and remove the stem end from the tomatoes. |
Step 2 |
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. |
Step 3 |
Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender. |
[edit] About Baked Zucchini With Tomatoes
From The New York Times' 60-minute Gourmet by Pierre Franey.
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