Baked zucchini with tomatoes is a traditional recipe that reflects the richness of Mediterranean cuisine, known for its abundant use of fresh vegetables and simple yet intense flavors. This dish, whose origin dates back to the regions of Southern Europe, mainly Italy and Spain, has been adopted and adapted in various Latin American countries, where it is known as "calabacita gratinada" or simply as "baked vegetables." In countries like Mexico, local seasonings are often added to give it a spicier touch, while in Argentina and Chile it is common to serve it with fresh cheeses or grilled meats. Its popularity lies in its versatility, nutritional value, and ease of preparation, characteristics that make it an ideal side dish for various meals.
Baked zucchini with tomatoes
How to prepare Baked Zucchini with Tomatoes
This colorful dish has a distinctly Mediterranean touch.
Serve it with something simple, roast chicken, for example, or pasta with cheese.
Preheat the oven to 400°F.
Remove the core, seeds, and chop the bell pepper.
Peel and finely chop the onion.
Trim the ends of the zucchini and remove the stem from the tomatoes.
Cut both vegetables into 1/2-inch slices and place them in a buttered 1 to 1 1/2-quart baking dish, slightly overlapping the edges, alternating tomato with zucchini.
Sprinkle the bell pepper, onion, salt, and pepper over the slices.
Drizzle the oil evenly over the vegetables.
Place the dish in the oven and bake uncovered for approximately 25 minutes, or until the squash is tender but crisp.
You can substitute yellow squash.
This dish can be prepared in advance and baked just before serving.
Ingredients: Zucchini, tomatoes, sweet green bell pepper, yellow onion, salt, pepper, olive oil.
Ingredients (7)
- Zucchini
- Tomatoes
- Sweet Green Pepper
- Yellow Onion
- Salt
- Pepper
- Olive Oil
Instructions (23 steps)
- 1 This colorful dish has a distinctly Mediterranean touch
- 2 Serve with something simple
- 3 roasted chicken
- 4 for example
- 5 or pasta with cheese
- 6 Preheat the oven to 400°F
- 7 Remove the core
- 8 seeds
- 9 and chop the bell pepper
- 10 Peel and finely chop the onion
- 11 Trim the ends of the zucchini and remove the stem from the tomatoes
- 12 Cut both vegetables into 1/2-inch slices and place them in a buttered 1 to 1 1/2-quart baking dish
- 13 slightly overlapping the edges
- 14 alternating tomato with zucchini
- 15 Sprinkle the green bell pepper
- 16 onion
- 17 salt
- 18 and pepper over the slices
- 19 Drizzle the oil evenly over the vegetables
- 20 Place the dish in the oven and bake uncovered for approximately 25 minutes
- 21 or until the squash is tender but crisp
- 22 You can substitute with yellow squash
- 23 This dish can be prepared in advance and baked just before serving