Baked Zucchini With Tomatoes
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1/2 pound zucchini
2 medium sized tomatoes
1 medium sweet green pepper
1 cup onion, finely chopped
salt and freshly-ground pepper, to taste
1/4 cup olive oil

Preparation

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. 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.  3 Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender.

About


From The New York Times' 60-minute Gourmet by Pierre Franey.