Baked Zucchini With Garlic, Tomato and Onion

rusticgirl's Note:

Very simple and flavourful zucchini side dish. Roma tomatoes are my personal preference, but use whatever type is fragrant and in season. I prefer kosher salt - I find it brings out the freshness of the tomatoes - but any salt will do. Herbed salt is also wonderful in this recipe.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 4 zucchini , small to medium
• 5 roma tomatoes
• 1 yellow onion , large
• 4 garlic cloves
• 1⁄8; cup olive oil
• ½ teaspoon kosher salt

Directions:

1. Preheat oven to 375 or 400 (if your oven is powerful, use lower temp).
2. Chop zucchini, tomatoes and onion into roughly equal-sized pieces (about 1 1/2 inches).
3. Mince garlic.
4. Place veggies and garlic in a casserole dish that holds most of the veggies in a single layer, still touching.
5. Add olive oil and salt, and toss to coat.
6. Bake for 35-45 minutes, or until al dente. The zucchini should be just fork-tender, and the tomatoes will be soft and have given off some juice.
7. Serve immediately.