- Makes: 4-6 Servings
- Ready In: 30 mins
- Prep Time: 10 mins
- Cook Time: 20 mins
By the first weeks of September, when the evening air can hint of a chill, the grill has lost some of its appeal. We often turn back to the coziness of cooking in the oven. Yet we still enjoy the individual full-bodied tastes found in late summer vegetables. This recipe cooks tomatoes and zucchini together in the oven without having them stew in their own juices. The onions layered at the bottom of the pan lift the tightly packed tomatoes and zucchini out of their juices. Instead of falling apart, the vegetables keep their shape while gently steaming.
- Calories: 209
- Fat: 11g
- Protein: 8g
- Sodium: 92mg
- Carbohydrates: 24g
- Fiber: 6g
- Sugar: 10g
Nutritional Information (per serving)
- 1/4 cup olive oil
6 onions, peeled and chopped
4 tomatoes, cut into 1/2 inch slices
Three 1/2 pound zucchini, cut on the diagonal into 1/2 inch pieces
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh parsley
Grated Parmesan cheese
- Preheat the oven to 425 degrees F.
- In a sauté pan, heat half the olive oil, then sauté the onions until translucent but not brown.
- Sprinkle the onions on the bottom of an oblong baking dish.
- Standing the tomato and zucchini slices on their edges, alternate the tomatoes and zucchini, packing them tightly so the pan is filled from end to end. This will allow juices to pool on the bottom of the pan so the vegetables will bake without stewing or falling apart.
- Drizzle the rest of the olive oil on top.
- Place in the oven and bake for about 20 minutes, or until fork-tender.
- Sprinkle with parsley and Parmesan cheese.
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