Oven-Braised Zucchini in Olive Oil
Oven-braising zucchini in olive oil is a simple way to create a delicious side dish with very little fuss - perfect for a company meal when you have other things to attend to. The slow cooking draws out the natural flavors of the foods, particularly the sun-dried tomatoes, which add texture and an intense tomato flavor to the dish.
- 2 lbs zucchini
- 4 to 5 cloves garlic, chopped
- 1 cup onion, chopped
- 3 ounces sun-dried tomatoes, chopped
- 1/4 to 1/2 teaspoon crushed red pepper flakes (optional)
- 1-1/2 teaspoons salt
- Freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350°F and coat a 13 x 9-inch baking dish with nonstick spray.
Trim the ends from the zucchini, quarter them lengthwise, then cut them crosswise into 1/2-inch chunks. Place in a large bowl, then add the garlic, onion, sun-dried tomatoes, crushed red pepper flakes, salt and a few generous grinds of black pepper.
Whisk the olive oil and lemon juice together in a small bowl, then add to the zucchini mixture and toss to coat thoroughly. Transfer the mixture to the prepared baking pan and cover with aluminum foil.
Bake for 20 minutes, remove the foil, stir, and return to the oven uncovered for 20 to 25 minutes longer. Transfer to a bowl and serve family style.
Makes 6 to 8 servings