Zucchini Tomato Bake Recipe

The beginning of September is the best time to enjoy zucchini and tomatoes fresh off the vine, which elevate this recipe provided to Dundee Fresh Grocery from Cornell Cooperative Extension.

Makes: 7 cups

Prep time: 10 minutes

Cooking time: minutes

Ingredients

4 cups sliced zucchini (about 1/4-inch thick)

3 Tablespoons chopped onion

1 teaspoon vegetable oil

2 cups sliced fresh tomatoes or 2 cups canned tomatoes with juice

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 c (1 ounce) grated cheese (try cheddar, mozzarella, or parmesan)

Directions

1. Wash hands with soap and water.

2. Preheat oven to 375 degrees F.

3. In a large skillet, cook onion in oil on medium heat (300 degrees F in an electric skillet) until tender.

4. Add zucchini to onions and cook for 5 minutes. Add tomato and seasoning; cook 5 more minutes.

5. Put mixture into an 8x8-inch baking dish and sprinkle with cheese.

6. Bake at 375 degrees for 20 minutes.

7. Refrigerate leftovers within 2 hours.

Options:

Try other seasonings such as basil, oregano, or thyme.