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


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

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


Neno

I can be reached by phone or text 8am-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

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Baked Tomatoes and Zucchini

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Baked Tomatoes and Zucchini Empty Baked Tomatoes and Zucchini

    Post by Lobo Fri 22 Jan 2016, 12:30 am

    Baked Tomatoes and Zucchini Img48l
    Baked Tomatoes and Zucchini
    Baked Tomatoes and Zucchini Rating

    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.






    • 1K+

    Ingredients:


    • 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

    Baked Tomatoes and Zucchini Wine-pairing-icon-red

    Wine Pairing

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

    Directions:

    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 28 Mar 2024, 6:47 pm