Baked Zucchini Recipe

Baked Zucchini Recipe

Ingredients:

1-1/2 lb of zucchini; trimmed on ends then sliced to 1/2-inch thick rounds
1-1/2 lb of potatoes (Yukon Gold); peeled then sliced to 1/2- inch thick rounds
1 to 1-1/2 lb of tomatoes; quartered then chopped coarsely
3 pcs of garlic clove (medium); chopped
1 pc of onion (medium-large); chopped
2 tsps of paste (tomato)
1-1/2 Tbsps of mint (fresh); chopped
1-1/2 Tbsps of parsley (flat leaf)
Salt (to taste)
Pepper (black, freshly ground, to taste)
1/3 c of oil (olive oil, extra virgin); add more when needed

Instructions:

Preheat the oven (350 degrees F). Place tomatoes, zucchini, and potatoes inside a bowl then add garlic, paste, garlic, parsley, and mint; mix thoroughly. Season 1-1/2 teaspoons of salt with some pepper; stir thoroughly.

Spread the vegetables onto a 9×13-inch baking dish evenly. Pour 1/3-cup of oil on top then toss till distributed well.

Place inside preheated oven and bake for 1-1/2 hours, covered, till vegetables become tender; stir the vegetables at every half hour. Drizzle more oil if needed, to prevent drying.

Take out from the oven and let it cool slightly. Adjust the seasonings. Serve while warm.

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