Baked Tomatoes and Zucchini

Baked Tomatoes and Zucchini

Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 4
Look for plum tomatoes and zucchini with similar diameters so that you have uniform slices to arrange attractively atop the sautéed red onions that form an aromatic base for this Mediterranean-inspired side dish.


  • 2 Tbs. olive oil, plus more for greasing
  • 1 red onion, sliced
  • Salt and freshly ground pepper
  • 3/4 lb. (375 g) plum tomatoes, sliced
  • 2 small zucchini, about 3/4 lb. (375 g) total weight, sliced
  • 1 Tbs. minced fresh basil
  • 1 Tbs. minced fresh marjoram
  • 1/4 cup (2 fl. oz./60 ml) chicken broth or water


Preheat an oven to 350°F (180°C). Lightly coat a shallow 2-qt. (2-l) baking dish with olive oil.

In a fry pan over medium heat, warm the 2 Tbs. olive oil. Add the onion and sauté slowly until soft, about 10 minutes. Transfer the onion slices to the baking dish, spreading them evenly over the bottom. Season with salt and pepper.

Arrange the tomato and zucchini slices over the onion in alternate rows. Sprinkle with the basil and marjoram and season with salt and pepper. Pour the broth evenly over the top.

Cover and bake until the vegetables are bubbling and tender, about 40 minutes. Remove from the oven, uncover and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012)