by Betty Douglass
If you are looking for a vegetable dish to accompany an entree, this quick and easy casserole of fresh zucchini and tomatoes is sure to please. Look for the zucchini in the produce case and fresh tomatoes at room temperature on the display table at Bennett’s Creek Farm Market & Deli.
- 3 pounds zucchini, cut into 1/4″ slices
- 1 large sweet onion, chopped
- 2 cloves garlic, minced
- 1/2 cup olive oil
- 2 or 3 medium tomatoes, peeled and chopped
- 1 Tbs. red wine vinegar
- 2 tsp. oregano
- 3 Tbs. grated parmesan cheese
Preheat oven to 375 degrees.
Arrange zucchini in a 9-inch square baking dish or larger (they can overlap). Saute onions and garlic in oil until limp. Add chopped tomatoes, vinegar and oregano. Bring to a boil, reduce heat and simmer for 5 minutes. Pour over zucchini. Sprinkle with Parmesan cheese. Bake in preheated oven for 45 to 50 minutes.
Makes 8 servings