Zucchini Tomato Bake
Warm and flavorful vegetable bake topped with creamy cheese.
Prep time: 10 minutes
Cook time: 45 minutes
Makes: 7 cups
Ingredients
4 cups sliced zucchini (about ¼-inch thick)
3 Tablespoons chopped onion
1 teaspoon vegetable oil
2 cups canned tomatoes with juice or 2 cups sliced fresh tomatoes
½ teaspoon salt
¼ teaspoon black pepper
¼ cup (1 ounce) grated cheese (try cheddar, mozzarella or parmesan)
Directions
- Wash hands with soap and water.
- Rinse fresh vegetables under running water before preparing.
- Preheat oven to 375 degrees F.
- In large skillet, cook onion in oil on medium heat (300 degrees F in an electric skillet) until tender.
- Add zucchini to onions and cook for 5 minutes. Add tomato and seasoning; cook 5 more minutes.
- Put mixture into an 8x8-inch baking dish and sprinkle with cheese.
- Bake for 20 minutes.
- Refrigerate leftovers within 2 hours.
Notes:
- Try other seasonings such as basil, oregano or thyme.
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