Zucchini Tomato Bake
Ingredients
4 cups sliced zucchini (about ¼-inch thick)
- 3 Tablespoons chopped onion
- 1 teaspoon vegetable oil
- 2 cups canned tomatoes with juice or 2 cups sliced fresh tomatoes
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup (1 ounce) grated cheese (try cheddar, mozzarella, or parmesan)
Directions
Wash hands with soap and water. Preheat oven to 375 degrees F. In large skillet, cook onion in oil on medium heat (300 degrees F in an electric skillet) until tender. Add zucchini to onions and cook for 5 minutes. Add tomato and seasoning; cook 5 more minutes. Put mixture into an 8x8-inch baking dish and sprinkle with cheese. Bake at 375 degrees for 20 minutes. Refrigerate leftovers within 2 hours.
Thanks to Food Hero for this recipe.
