Baked Zucchini and Tomatoes

  • Yield: 6 to 8 servings


2medium zucchini
2medium tomatoes
1medium onion
-- Salt and pepper
-- Butter
1cup crushed buttered crackers


  1. 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).