Last night, I wanted to cook something with zucchini and tomatoes. I found this recipe, which looked very promising and with great reviews. Well… I’m reporting moderate failure …at least the way I did it. Let me show you the recipe as I did it, and then I’ll tell you what I did to save it.
- 6-8 small to medium size zucchini
- 4 big tomatoes, cut in 4-6 pieces each
- 2 onions sliced
- 1/4 cup olive oil
- garlic, basil, red crushed pepper
- salt, freshly ground pepper
- grated Parmesan cheese
How to make: Put zucchini, tomatoes and onion in a roasting pan. I used Pyrex. Add olive oil. Sprinkle with salt, freshly ground pepper, red crushed pepper flakes. Add garlic and basil (I added the frozen pulps I keep in the freezer). Roast in a pre-heated 450 degrees F oven for 40 minutes. Add Parmesan when you serve.
Notes and tips: The original recipe recommended 20 minutes in the oven. When I checked in at 20 minutes, the zucchini was too crispy so I left it longer. The problem was that my pan had too much liquid from the tomatoes! The veggies were boiling in it. I removed most of it and put it back to continue cooking. So that was OK. When it was done, I found that the dish was a little too ‘peppery’ for a family with small children.
My advice if you do this (it IS a very easy and healthy dish): Use a baking ‘sheet’ as the original recipe says and lay all the veggies in a single layer. You may still have to watch out for excessive liquid. Some tomatoes can be a lot watery. Careful with the red crushed pepper. It’s hot, hot and your kids may not like it. So, take it easy.