Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

Baked Tomatoes and Zucchini



Posts : 16630
Thanked : 808
Join date : 2013-01-12

Baked Tomatoes and Zucchini

Post by Lobo on Fri Jan 22, 2016 2:30 am

Baked Tomatoes and Zucchini

Read Reviews

Write a Review
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 4
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.

  • Printer Friendly Version

  • 1K+


  • 2 Tbs. olive oil
  • 1 red onion, sliced
  • Salt and freshly ground pepper, to taste
  • 3/4 lb. plum tomatoes, sliced
  • 2 small zucchini, about 3/4 lb. total, sliced
  • 1 Tbs. minced fresh basil
  • 1 Tbs. minced fresh marjoram
  • 1/4 cup water or chicken broth

Wine Pairing

This pairs well with crisp, medium-bodied rosé wines from our Wine Club.


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.

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.
Adapted from Williams-Sonoma Lifestyles Series, Chicken for Dinner, by Heidi Haughy Cusick (Time-Life Books, 1998).

    Current date/time is Thu Oct 27, 2016 4:59 am