Baked Zucchini With Tomatoes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3: Zucchini, medium sized
2: Tomatoes, medium sized
Sweet geen pepper, medium
Yellow onion, medium sized
1/2 tsp: Salt,
1/8 tsp: Pepper, black
1/4 cup: Olive oil,
Directions:
THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR. SERVE WITH
SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE.
Preparation:10 min 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
Source from luhu.jp
SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE.
Preparation:10 min 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
Source from luhu.jp