* Exported from MasterCook *
BAKED ZUCCHINI with TOMATOES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables, Low-Cal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Each Zucchini -- medium sized
2 Each Tomatoes -- medium sized
1 Sweet green pepper -- medium
1 Yellow onion -- medium sized
1/2 Teaspoon Salt
1/8 Teaspoon Pepper -- black
1/4 Cup 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
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