This is a very simple side dish. Doc says it tastes “clean” because you can taste the flavors of the zucchini, tomatoes and onions individually. I roast the zucchini and onions before adding them to the tomatoes to prevent them from absorbing all the liquid and getting mushy. Enjoy!
Italian Zucchini and Tomatoes– Serves 4 to 6
3 Zucchini- About 7 inches long by 2 inches in diameter cut in 1/4 inch slices (if your zucchini are larger in diameter than 2 inches cut zucchini in half then cut into slices)
1 medium yellow onion, 1/4 inch slices then cut in half
14.5 ounce can diced tomatoes with basil, garlic and oregano
1 tablespoon unsalted butter
Preheat oven to 400F. Line a rimmed baking sheet with foil then spray with non-stick spray. Lay zucchini on the pan in a single layer. Sprinkle onions on top of Zucchini, separating the slices into half rings. Season zucchini lightly with salt and pepper and spray with non-stick spray. Bake for 30 minutes.
While zucchini is roasting, pour diced tomatoes into a large skillet and set aside. After 30 minutes remove zucchini from oven and pour into the skillet containing the tomatoes. Stir. Bring to a simmer over medium high heat and cook for 10 minutes. Stir in butter. Remove from heat and serve.
Published in The News and Neighbor on April 20, 2016