Baked Zucchini With Tomatoes

Baked Zucchini With Tomatoes Recipe

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Vicki Butts (lazyme)


This colorful dish has a distinctly Mediterranean flair. Serve with something simple - roast chicken, or pasta and cheese.


★★★★★ 1 vote

15 Min
25 Min


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  • 3 medium
  • 2 medium
  • 1 medium
    green bell pepper
  • 1 medium
    yellow onion
  • 1/2 tsp
  • 1/8 tsp
  • 1/4 c
    olive oil

How to Make Baked Zucchini With Tomatoes


  1. Preheat oven to 400F.
  2. Core, seed and chop pepper.
  3. Peel and finely chop onion.
  4. Trim ends off the zucchini and remove the stem end from the tomatoes.
  5. 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.
  6. Scatter the green pepper, onion, salt, and pepper over the slices.
  7. Drizzle the oil evenly over the vegetables.
  8. Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender.
  9. You can substitute yellow squash. This dish can be prepared ahead and baked just before serving.

Printable Recipe Card

About Baked Zucchini With Tomatoes

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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