8 May, 2014
Zucchini Creole
Serves: 6
Ingredients:
5 small zucchini
3 tomatoes
2 onions
Salt and pepper to taste
Basil to taste
¼ stick butter
Preparation:
Preheat oven to 375°
Cut zucchini, skin left on, length-wise into 4 pieces each. Cut tomatoes and onions into wedges. Arrange the vegetables in a 12″ x 7″ baking dish, alternating zucchini, tomato, onion. Sprinkle salt and pepper and basil over vegetables and dot with butter.
Cover with foil and bake for 30-40 minutes.
Notes:
This is a colorful side dish that also adapts well to the grill. Instead of placing in a baking dish, place on a large sheet of heavy duty aluminum foil and sprinkle generously with olive oil instead of butter. Fold up the foil sides to make a closed tent over the vegetables and place to the side of a grill or on the upper rack, away from the direct flame, for about 40 minutes or until vegetables are fork tender.