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 zucchini and onions before adding them to the tomatoes. This prevents 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
1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano
1 tablespoon unsalted butter

Preheat oven to 400ºF. 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 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 10 minutes. Stir in butter. Remove from heat and serve.