Oven-Baked Zucchini and Tomato Rainbow

A beautiful light summer dish that is quick and easy to prepare. When it’s summer, and store shelves are full of colorful vegetables for every taste, it’s a real sin not to grab and cook. First I saw a huge yellow zucchini nestling like a python in a box, and I took it right away. Then pink tomatoes, which I remember from childhood for their sweetness and sugary texture. Still red for company. I was scrolling through the recipes over the kitchen table, and I immediately discarded my favorite fried zucchini slices — it was a pity to cover it with breading and spoil the color by frying, and I didn’t want to mash it into the oven and raw — I also didn’t want to. I decided to keep it simple, highlighting the yellow with tomato red. It turned out very tasty, sour, spicy, aromatic and completely summery.
cook time: 1h
Hazel Farrow
Oven-Baked Zucchini and Tomato Rainbow

Nutrition Facts (per serving)

66
Calories
5g
Fat
5g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Garlic 1 clove
Tomatoes 3 pc
Salt to taste
Ground black pepper to taste
Zucchini (yellow.) 600 g
Parsley 10 g
Bulb onions 1 pc
Vegetable oil (sunflower or olive.) 3 tbsp
bell pepper 0.5 pc
Basil 10 g

Recipe instructions

Step 1

Step 1
Letʼs prepare to cook deliciously and with love. This will put us and our family in a good mood, and the food will behave well while we are preparing it. We wash and clean the vegetables.

Step 2

Step 2
Place a frying pan with oil on low heat. Chop the onion. To prevent tears from flowing, we put cold water in our mouth (I don’t know what’s going on there, but it works).

Step 3

Step 3
The garlic can be chopped (we like it in slices), or it can be put through a press.

Step 4

Step 4
Add the onion to the oil and stir occasionally.

Step 5

Step 5
Cut one tomato into 4 parts and grate the pulp; the peel will remain, it is not needed.

Step 6

Step 6
When the onion turns golden, add tomato and garlic, stir and continue to simmer.

Step 7

Step 7
I have purple dried basil. If fresh, tear it with your hands and add to the sauce. The dried one is easily rubbed between the palms (they smell for a long time afterwards), and sometimes it is passed through a sieve — it turns out just like store-bought. Salt and pepper the sauce. I didnʼt salt the vegetables, so there should be enough salt and pepper in the sauce for everyone.

Step 8

Step 8
Reduce the heat to low, dice the bell pepper and add to the sauce. Simmer covered for about 15 minutes.

Step 9

Step 9
Slice the tomatoes.

Step 10

Step 10
Slice the zucchini.

Step 11

Step 11
Place beautifully in the oven dish. This dish looks great in both round and oval shapes. Preheat the oven to 190-200 degrees.

Step 12

Step 12
The sauce is ready.

Step 13

Step 13
Pour the sauce over the vegetables, place the pan in the oven for 30-35 minutes, until the zucchini is soft.

Step 14

Step 14
Ready. While it cools a little, wash the parsley for serving.

Additional rubrics

Related recipes