I first made this for my mother (always one's biggest fan and harshest critic :-)), and she loved it. It's a great thing to do when your garden is overflowing with zucchinis and tomatoes, or they're available at the farmers' markets!
Servings: 8
6 Tablespoons Olive Oil
2 Bunches Green Onion, cut 1/4-inch thick
2 Ancho Peppers, sliced thin
2 Cloves Garlic, sliced thin
Salt and Pepper
1 3/4 Pounds Medium Zucchini, Cut diagonally 1/4" thick
1 1/2 Pounds Tomatoes, cut 1/4-inch thick
1 Sprig Fresh Thyme, leaves only
Grated Parmesan Cheese
- Preheat oven to 400*F.
- Heat 4T oil in nonstick 10" skillet and cook the onions and peppers over low heat, stirring frequently, until soft and transparent, ~8 minutes.
- Add garlic, salt and pepper and cook, stirring, for 2 minutes longer.
- Transfer mixture to a 10" X 7" baking dish and smooth the surface. Arrange 4 lengthwise rows of overlapping tomato and zucchini slices on top of the onions.
- Sprinkle with thyme.
- Pour the remaining oil over and season with salt and pepper. Sprinkle with parmesan cheese.
- Bake until the vegetables are very soft and slightly browned, ~1 hour.
- Serve directly from the baking dish hot or lukewarm.
Per Serving: 126 Calories; 11g Fat (70.3% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 2 Fat.
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