BAKED ZUCCHINI WITH HERBS AND TOMATOES

Baked Zucchini With Herbs And Tomatoes image

Provided by Amanda Hesser

Time 30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

10 firm baby zucchini, or 5 small zucchini, sliced lengthwise into 1/4-inch-thick sticks
1 small onion, chopped
2 scallions, white part only, thinly sliced
Leaves from 3 inner stalks celery
6 basil leaves
About 1/4 cup flour
2 whole ripe plum tomatoes, cored and coarsely chopped
Sea salt
1/3 cup extra virgin olive oil
Freshly ground black pepper

Steps:

Preheat oven to 425 degrees. In a colander, combine zucchini, onion and scallions. Tear celery and basil leaves into small pieces and sprinkle on top. Sprinkle flour over all. Using one hand, press and toss ingredients together until well mixed and coated (it will get a little moist, but not gooey). Add tomatoes, season with salt and toss once more.
Pour half the olive oil into a medium baking dish or ceramic pie plate. Fill dish with zucchini mixture, then grind pepper over top. Sprinkle remaining oil on top, and place in oven. Bake for about 20 minutes, or until ingredients are just cooked, but firm.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 10 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 175 milligrams, Sugar 1 gram