Ingredients
- 1/2 pound zucchini
- 2 medium sized tomatoes
- 1 medium sweet green pepper
- 1 cup onion, finely chopped
- salt and freshly-ground pepper, to taste
- 1/4 cup olive oil
Make it step by step
- Preheat oven to 400 degrees F. 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. 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.