Baked Zucchini with Tomatoes

Baked Zucchini with Tomatoes
Categories: Vegetable, Low-cal/fat, Tomato
Video Games Kitchen And Dining Movies Gifts Yield: 4 servings

3 ea Zucchini, medium sized 1/2 t Salt
2 ea Tomatoes, medium sized 1/8 t Pepper, black
1 x Sweet geen pepper, medium 1/4 c Olive oil
1 x Yellow onion, medium sized

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