Baked Zucchini with Tomatoes
Yield
4 servingsPrep
20 minCook
25 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
zucchini
medium sized |
|
| 2 | each |
tomatoes
medium sized |
|
| 1 | medium |
green bell peppers
|
|
| 1 | medium |
onions
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ¼ | cup |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
zucchini
medium sized |
|
| 2 | each |
tomatoes
medium sized |
|
| 1 | medium |
green bell peppers
|
|
| 1 | medium |
onions
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 59 | ml |
olive oil
|
|
Directions
Preheat oven to 400℉ (200℃).
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 ½-inch slices and arrange them in a buttered 1-or 1½-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.
Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender.
