Baked Zucchini With Tomatoes
Family Tested & Approved
green bell pepper
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 zucchini and tomatoes 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.
You can substitute yellow squash. This dish can be prepared ahead and baked just before serving.