Title: Baked Zucchini with Tomatoes
Categories: Vegetable Lowcal
Yield: 4 Servings
| 3 | | Zucchini, medium sized |
| 2 | | Tomatoes, medium sized |
| | | Sweet geen pepper, medium |
| | | Yellow onion, medium sized |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper, black |
| 1/4 | c | Olive oil |
THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR. SERVE WITH
SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE.
Preparation:10 min Cooking: 25 min Calories per serving: 170
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, READER'S DIGEST