Zucchini Tomato Bake

Name: Zucchini Tomato Bake
Prep time: 10 minutes
Cook time: 45 minutes
Yield: 7 cups
Ingredients: 4 cups sliced zucchini (about ¼-inch thick)3 Tablespoons chopped onion1 teaspoon vegetable oil2 cups canned tomatoes with juice or 2 cups sliced fresh tomatoes½ teaspoon salt¼ teaspoon black pepper¼ cup (1 ounce) grated cheese (try cheddar; mozzarella or parmesan)

Warm and flavorful vegetable bake topped with creamy cheese.

Baking dish with layers of zucchini rounds coated with tomatoes and cheese.

Prep time: 10 minutes
Cook time: 45 minutes
Makes: 7 cups
Nutrition Facts: View label

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 black pepper

¼ cup (1 ounce) grated cheese (try cheddar, mozzarella or parmesan)

Directions

Wash hands with soap and water.
Rinse fresh vegetables under running water before preparing.
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 for 20 minutes.
Refrigerate leftovers within 2 hours.