Baked Zucchini and Tomatoes
- Yield 6 to 8 servings
Serve this savory side dish with your favorite entree.
- 2 medium zucchini
- 2 medium tomatoes
- 1 medium onion
- -- Salt and pepper
- -- Butter
- 1 cup crushed buttered crackers
- Wash zucchini; do not peel unless the skin is hard. Peel the tomatoes and onion. Slice all vegetables into thin crosswise slices. In a greased baking dish make alternate layers of zucchini, tomatoes, and onion, sprinkling each layer with a little salt and pepper and dotting with butter. Cover the top with crushed cracker crumbs. Bake at 350F until vegetables are tender, about 45 minutes to 1 hour.
Recipe reprinted with permission from the Junior League of Tyler’s Cooking Through Rose-Colored Glasses (The Junior League of Tyler, Tx., 1975).