Baked Zucchini And Tomatoes

Preparation info
  • 6 to 8

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 cups onions
  • 1 green pepper, cored, seeded and chopped
  • ½ cup chopped <

Method

  1. In a medium-size kettle cook the onions, pepper, celery and garlic in three tablespoons of the butter until onions are translucent. Add the tomatoes, bay leaf, basil, parsley, and salt and pepper to taste. Simmer for thirty minutes.