Baked Zucchini With Tomatoes

1. 1

   THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR.

2. 2

   SERVE WITH SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE.

3. 3

   Preheat oven to 400F.

4. 4

   Core, seed and chop pepper.

5. 5

   Peel and finely chop onion.

6. 6

   Trim ends off the zucchini and remove the stem end from the tomatoes.

7. 7

   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.

8. 8

   Scatter the green pepper, onion, salt, and pepper over the slices.

9. 9

   Drizzle the oil evenly over the vegetables.

10. 10

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

11. 11

    YOU CAN SUBSTITUTE YELLOW SQUASH.

12. 12

    THIS DISH CAN BE PREPARED AHEAD AND BAKED JUST BEFORE SERVING.

* Per serving · 4 servings · Values may vary.

No additional tips available.