Roasted Zucchini and Tomatoes

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Ham hocks, fat back and salt pork are some of the key ingredients to southern cooking. Whether you are fixing beans, stews, collard greens or other vegetables you will probably find one of those ingredients in the recipe. Growing up, all the women in my family would flavor parts of the meal with either salt pork or ham hocks. Back then I did not hesitate to eat anything my mom fixed unless it was wild game. Now? It is a different story. I still like ham hocks but I have found better ways to flavor food.

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Instead of sauteing zucchini and tomatoes in salt pork and bacon grease I now roast zucchini and tomatoes in the oven with a little olive oil . The end result is the same except it has a lot less calories and a lot less fat. The one thing this dish did not lose was flavor.

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The natural flavor of the zucchini and tomatoes along with sliced onions comes through and is enhanced by a few herbs and seasonings. Simple sometimes says it best and this dish is definitely simple. Slice, sprinkle, drizzle and roast. What could be simpler than that?

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Roasted zucchini and tomatoes might just become your go to side dish whenever you need a little something extra bursting with flavor!

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Roasted Zucchini and Tomatoes

2 zucchinis sliced
1 large onion sliced
1 lb Campari tomatoes seeded (can use plum tomatoes)
2 cloves garlic chopped
2 tbsp extra virgin olive oil
1 tbsp salt
1 tsp pepper
½ tsp basil
½ tsp sugar
cooking spray

Preheat oven to 425 degrees.

Spray a rime cookie sheet with cooking spray. Layer sliced onions on bottom of cookie sheet. Add zucchini and tomatoes. Sprinkle with garlic, salt, pepper, sugar and basil. Drizzle olive oil over veggies. Place in oven and roast for 25 to 30 minutes. Stir veggies mid way through roasting.



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