Baked Zucchini With Garlic, Tomato and Onion |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Very simple and flavourful zucchini side dish. Roma tomatoes are my personal preference, but use whatever type is fragrant and in season. I prefer kosher salt - I find it brings out the freshness of the tomatoes - but any salt will do. Herbed salt is also wonderful in this recipe. Ingredients:
4 zucchini, small to medium |
5 roma tomatoes |
1 yellow onion, large |
4 garlic cloves |
1/8 cup olive oil |
1/2 teaspoon kosher salt |
Directions:
1. Preheat oven to 375 or 400 (if your oven is powerful, use lower temp).
2. Chop zucchini, tomatoes and onion into roughly equal-sized pieces (about 1 1/2 inches).
3. Mince garlic.
4. Place veggies and garlic in a casserole dish that holds most of the veggies in a single layer, still touching.
5. Add olive oil and salt, and toss to coat.
6. Bake for 35-45 minutes, or until al dente. The zucchini should be just fork-tender, and the tomatoes will be soft and have given off some juice.
7. Serve immediately.
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