Baked Zucchini With Garlic, Tomato and Onion

“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.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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