Monday, October 31, 2011

Tomato-Zucchini Bake

Easy and healthy!

It was a gorgeous day yesterday and I guess I caught up in that good feeling and went a little crazy on my produce shopping. I came home with two full bags of veggies, including some type of squash I had never seen before. In fact I had to confirm with the guy at the stall that indeed it was a squash.

I went home, posted a picture of them on FB with the caption: "Picked them up at the farmers mkt yesterday- any suggestions on how to cook them? similar to zucchini?" It was of no help. Some guessed guava, while one guessed watermelon! Fortunately for handy dandy Google, I soon realized that they were just round zucchini.

Tomato-Zucchini Bake
-3 roma tomatoes
-4 medium round zucchini
-olive oil
-one clove of garlic, finely chopped
-1/3 tsp sea salt
-1/2 tsp fresh black pepper
-1/2 tsp dried basil

Pre-heat oven to 350. Spray medium sized baking dish (I used a 9" square glass dish) with cooking spray or oil mister.

Trim ends of zucchini and discard. Slice the rest and put aside. Slice the tomatoes in rounds. Alternate tomato and zucchini slices in layers. See picture above. Scatter the chopped garlic over the layers of tomato/zucchini. Sprinkle with salt, pepper and dried basil. Drizzle a bit of olive oil over the vegetables. Bake 25-30 minutes, or until squash is tender.

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