Baked Tomatoes and Zucchini. A perfect way to use, enjoy and devour those Summer Tomatoes and Zucchini. Flavored with basil and marjoram.
We’re almost into the 2nd week of August and I can guarantee in a few days I’ll be hearing people say “where has the summer gone???”.
So better get out there and do some of those wacky summery things that you dream about when you’re cooped up and the snow is flying. Like
- Taking a walk at midnight
- Riding a ferris wheel
- Floating out into the middle of a lake in an inflatable boat
- Eating popsicles
- Playing in a public fountain
- Laying out on the grass and looking up at the stars
- Slip and sliding in the front yard
- Streaking the outfield at a major league baseball ballgame (nationally televised game of course)
- Eating fresh tomatoes and zucchini out of the garden…
…you know…summer stuff.
Let’s make sure that last one is covered.
I found this simple baked tomatoes and zucchini recipe over at Williams and Sonoma. This made its way onto our dinner table within a week of it’s find.
How much easier does it get than scrubbing and slicing a couple of zucchini, slicing up a fresh tomato and the fanning them out in a casserole dish. A sprinkle of salt and pepper.
And for some wacky hot summer fun, I added some hot red pepper flakes.
Pop it in a350 degree oven for 40 minutes, drizzled with some chicken broth and topped with grated Pecorino Romano cheese and you look like a pro.
Thanks to Williams and Sonoma for this recipe, this will be my go to Summer side. Look for plum tomatoes and zucchini with similar diameters so that you have uniform slices to arrange attractively atop the sautéed red onions that form an aromatic base for this Mediterranean-inspired side dish.
- 2 Tablespoons olive oil
- 1 red onion sliced
- Salt and freshly ground pepper to taste
- 3/4 pound plum tomatoes sliced
- 2 small zucchini about 3/4 lb. total, sliced
- 1 Tablespoon fresh basil minced
- 1 Tablespoon fresh marjoram minced
- 1/4 cup water or chicken broth
- 1/4 cup Pecorino or Romano Cheese
- Preheat an oven to 350°F. Butter or oil a shallow 2-quart baking dish.
- In a fry pan over medium heat, warm the oil. Add the onion and sauté slowly until very soft and beginning to brown, about 10 minutes. Transfer the onion slices to the prepared baking dish, spreading them evenly over the bottom. Season with salt and pepper.
- Arrange the tomato slices and zucchini slices over the onion in alternate rows. Sprinkle with the basil and marjoram and season with salt and pepper. Pour the water evenly over the vegetables.
- Sprinkle with cheese. Cover and bake until the vegetables are bubbling and tender, about 40 minutes. Remove from the oven, uncover and serve hot directly from the dish
Baked Tomatoes and Zucchini
It’s What’s For A Summer Side Dish.