Baked Zucchini With Tomatoes
green bell pepper
2Core, seed and chop pepper.
3Peel and finely chop onion.
4Trim ends off the zucchini and remove the stem end from the tomatoes.
5Cut 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.
6Scatter the green pepper, onion, salt, and pepper over the slices.
7Drizzle the oil evenly over the vegetables.
8Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender.
9You can substitute yellow squash. This dish can be prepared ahead and baked just before serving.