Baked zucchini, potatoes and tomatoes
Baked zucchini, potatoes and tomatoes recipe in the zucchini category
Recipe ingredients:
- 1 1/2 pounds zucchini, 3 medium, ends trimmed, cut in 1/2 inch thick rounds
- 1 1/2 pounds potatoes, preferably yukon gold, peeled, and cut in 1/2 inch thick rounds
- 1 pound ripe tomatoes, to 1 1/2 pounds, quartered, and coarsely chopped
- 1 medium onion, to large, chopped
- 3 medium clove garlic, chopped
- 2 teaspoons tomato paste
- 1 1/2 tablespoons chopped fresh mint
- 1 1/2 tablespoons chopped parsley, preferably flat leaf
- Salt
- Freshly ground black pepper
- 1/3 cup extra-virgin olive oil, plus more if needed
Recipe method:
- Preheat oven to 350 degrees F.
- Place zucchini, potatoes and tomatoes in large bowl along with any tomato juices.
- Add onion, garlic, tomato paste, mint and parsley. Mix well.
- Season with 1 1/2 teaspoons salt and several grinds black pepper.
- Spread vegetables evenly in 9 by 13 inch, or similar size, oven to table baking pan.
- Pour 1/3 cup olive oil over the top. Toss to distribute oil.
- Bake, uncovered, on middle rack until potatoes and zucchini are very tender, about 1 1/2 hours total.
- Stir vegetables every 30 minutes to ensure that they are not getting too dry on top.
- If necessary, drizzle with extra olive oil.
- When done, potatoes should be fork tender and zucchini extremely soft.
- There will be some juices in bottom of pan.
- Remove from oven.
- When cool enough, taste and season with additional salt and pepper, if desired.
- Serve warm.
Tags: baked, potatoes, tomatoes, recipe, zucchini, recipes, cooking