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Mediterranean Delights
Baked Zucchini and Tomatoes
3 medium zucchini
2 medium to large tomatoes
1 medium to large onion
2 garlic cloves, crushed
1/2 tsp salt
1/8 tsp black pepper
1 tsp dry oregano
1/4 cup of olive oil, a little extra for brushing the baking dish
'width' is a duplicate attribute name. Line 1, position 36.1. Preheat oven to 400ºF. Peel and finely chop onion. Set aside.
2. Wash and scrub the zucchini in cold water. 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. 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. Yellow squash may be used as substitute. You can add some shredded mozzarella or parmesan and allow to melt covered in the oven during last few minutes.
Serve immediately as an appetizer or side dish. Enjoy
2. Wash and scrub the zucchini in cold water. 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. 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. Yellow squash may be used as substitute. You can add some shredded mozzarella or parmesan and allow to melt covered in the oven during last few minutes.
Serve immediately as an appetizer or side dish. Enjoy
