Zucchini with Tomato and Basil
Zucchini simmered in a tomato, onion, and garlic base, then finished in the oven and topped with fresh basil.
Ingredients
- 1 ½ lbs zucchini, cut into ½" discs
- ½ cup onions, sliced thin
- ¼ cup olive oil
- 1 ½ tsp garlic, chopped coarse
- 2 tbsp parsley, chopped
- ⅔ cup canned Italian tomatoes, chopped coarse with their juice
- 6 basil leaves
- salt and pepper
Instructions
- Preheat oven to 350°.
- Using an enameled cast iron pan, cook the onions in olive oil until they are a light gold.
- Add the garlic and cook until pale gold.
- Add parsley and tomatoes with their juice. Simmer gently for 15-20 minutes, until the oil separates from the tomatoes.
- Add the sliced zucchini, salt, and pepper and stir to cover all of the discs with the sauce. Cook on the stove about 5 minutes.
- Transfer the pan to the oven and cook until the liquid shed from the zucchini dries out and the discs are tender, about 20 minutes.
- Take the pan out of the oven and tear the basil by hand, sprinkling over the dish. Serve immediately.