1405 SW Vermont St.
Portland OR 97219
United States




Sarah West

1 lb. zucchini, trimmed and cut into ¼ inch thick slices
2 sweet peppers, cored and chopped
1 small onion, chopped
6 cloves garlic, chopped
1 lb. tomatoes, cored and chopped
8 basil leaves, cut into ribbons
2 Tbsp. olive oil
~ salt
~ pepper


1. Place zucchini slices on an oiled baking sheet and place in a 400 degree oven. Roast 5-8 minutes until zucchini has softened. Remove from oven.

2. Heat olive oil in a saucepan over medium heat. Add onions and cook until softened, about 5 minutes. Add garlic, cook for a few minutes,add peppers and cook for a few more minutes. Add tomatoes and cook for 5 minutes. Add basil, stir to mix and remove from heat. If there is a lot of liquid, drain off the excess and save for soup.

3. Layer the zucchini in a casserole dish. Spoon tomato mixture on top of zucchini, cover and place dish in oven. Cook for 10 minutes. Serve hot or warm.