Ingredients for Baked Zucchini With Tomatoes
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How to Make Baked Zucchini With Tomatoes
- Preheat oven to 400°F (200°C).
- Core, seed, and chop 1 green bell pepper.
- Peel and finely chop 1/2 medium onion.
- Trim ends off 2 medium zucchini (about 1 pound total) and remove the stem end from 2 medium tomatoes (about 1 pound total).
- Cut zucchini and tomatoes into 1/2-inch slices.
- Arrange zucchini and tomato slices in a buttered 1-1.5 quart baking dish, overlapping slightly and alternating the vegetables.
- Scatter chopped green pepper and onion over the slices.
- Season generously with salt and freshly ground black pepper to taste.
- Drizzle 2 tablespoons of olive oil evenly over the vegetables.
- Bake uncovered for 25-30 minutes, or until zucchini is tender and slightly browned.
- Serve warm. Enjoy as a side dish or light meal. Optional: Garnish with fresh herbs like basil or oregano before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
28g
Fat
10g
Carbs
3g