Zucchini Tomato Bake

Name: Zucchini Tomato Bake
Prep time: 10 min
Cook time: 45 min
Yield: 7 cups
Ingredients: 4 cups sliced zucchini (about 2 pounds); 3 Tablespoons chopped onion; 1 teaspoon vegetable oil; 2 cups canned tomatoes with juice or 2 cups fresh sliced tomatoes; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup (1 ounce) grated cheese (try cheddar, mozzarella, or parmesan)

Tips Kids Can!

Tips

More Ways to Use Summer Squash - Quick Fix
Summer Squash - Shop & Save
Summer Squash - Store Well

Depending on their skills, show kids how to:

Wash and dry zucchini
Use can opener
Grate cheese

Ingredients

4 cups

sliced zucchini (about 2 pounds)

3 Tablespoons

chopped onion

1 teaspoon

vegetable oil

2 cups

canned tomatoes with juice or 2 cups fresh sliced tomatoes

1⁄2 teaspoon

salt

1⁄4 teaspoon

pepper

1⁄4 cup

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

Directions

Wash zucchini and cut into 1/4-inch slices.
In large skillet, cook onion in oil on medium heat (300 degrees 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 8” x 8” square baking dish and sprinkle with cheese.
Bake at 375 degrees for 20 minutes.
Refrigerate leftovers within 2 hours.