Description
This is my husband’s favorite way to eat up summer’s ‘never-ending’ supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.
Ingredients
- 2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons
- 2 cups quartered ripe tomatoes
- ½ onion, minced
- 3 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes
- ¼ cup olive oil
- salt and pepper to taste
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9×13 inch baking dish.
- Combine the zucchini
- tomatoes
- onion
- garlic
- and red pepper flakes in the prepared baking dish. Drizzle with the olive oil
- season with salt and pepper
- and mix well.
- Place in preheated oven. Roast until vegetables are tender and slightly golden
- about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.
Prep Time: 15 mins
Cook Time: 18 mins
Total Time: 33 mins
Servings: 4