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| Baked Zucchini and Tomatoes! | |
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| Topic Started: Aug 16 2015, 07:07 AM (67 Views) | |
| swing | Aug 16 2015, 07:07 AM Post #1 |
swing
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3 medium zucchini 2 medium tomatoes 1 medium green bell pepper, seeded and chopped 1/2 cup finely chopped onion 1/2 teaspoon salt, or to taste 1/8 teaspoon freshly ground black pepper 1/2 teaspoon dried leaf basil 1/4 cup good olive oil Preparation Trim ends from zucchini and remove stem and tough core from the tomatoes. Cut both vegetables into 1/2-inch thick slices and arrange them in a lightly buttered 1 1/2-quart baking dish with edges overlapping slightly, alternating tomato with zucchini. Scatter the green pepper, onion, salt, pepper, and basil over the slices. Drizzle the oil evenly over the vegetables. Bake, uncovered, at 350° for about 25 minutes, or until the squash is just tender. |
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| brodie | Aug 20 2015, 09:46 AM Post #2 |
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Small Star Member
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Swing, you mention the hard core in tomatoes, I recall many yrs ago when tomatoes did not have a hard core, they were lovely. Then read somewhere they genetically modified tomatoes for shelf life using genes from a fish, heard they abandoned that procedure. But, it was about that time tomatoes seemed to develop this hard core. So why, if that procedure was abandoned, these days is it almost impossible to find a tomato sans the hard core, only the vine type coming from Israel seem to be ok so far. |
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| swing | Aug 20 2015, 10:07 AM Post #3 |
swing
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I've never experienced a tomato with a hard core Brodie. i don't know why it's mentioned in the recipe. |
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| imjene | Aug 20 2015, 10:17 AM Post #4 |
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Gold Star Member
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Some tomatoes have them but most don't. I'm not sure why that happens, or if it just happens in certain types of tomatoes. |
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5:36 AM Jul 14