Baked Zucchini with Tomatoes

1. 1

   Preheat oven to 400F (200C).

2. 2

   Core, seed and chop pepper.

3. 3

   Peel and finely chop onion.

4. 4

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

5. 5

   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.

6. 6

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

7. 7

   Drizzle the oil evenly over the vegetables.

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.