Oven-Baked Zucchini with Tomato skillet

Updated at: Thu, 28 Mar 2024 16:06:48 GMT

Step 1

In a large heavy cast (or heavy bottom oven proof skillet, heat olive oil until hot on medium heat, add onions and garlic sauté for 8 to 10 minutes, stirring occasionally until golden brown, turn heat to low and add diced tomatoes, lemon zest, oregano, salt and pepper, then simmer on low until tomatoes cook down a little, (like medium dry tomato sauce) about 10 minutes.

Step 2

Remove 2/3 of the semi-dry tomato mixture to a separate bowl and spread the remaining 1/3 of tomato mixture evenly on the bottom of the skillet, spread one single layer of squash & zucchini slices slightly overlapping, sprinkle with a generous pinch of kosher salt and pepper, spread another 1/3 of the tomato mixture over the zucchini as possible.

Step 3

Add the second and final layer of squash & zucchini slices, sprinkle with salt, pepper and the rest 1/3 of the tomato mixture, cover with foil and cook in 180°C preheated oven for 20 to 30 minutes.

Step 4

After 20 to 25 minutes, uncover and give a good shake, and bake uncovered for additional 10 to 15 minutes, then remove and let let rest 10 minutes, sprinkle with chopped parsley and a drizzle of olive oil and serve.

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