Tatume-Onion Accordion with Diced Tomatoes and Chilli

Preparation info

  • Serves


    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

A dramatic presentation of simple and satisfying flavors. Red onion rounds are slipped into slits cut in sturdy green squash and the whole is cooked until tender on a bed of tomato and chilli dice. Serve hot, warm, or at ambient temperature as a side dish. If the elusive Tatume is not available, use fairly large round zucchini.


  • 2 medium-small Tatume or medium-large round zucchini (10 ounces each)
  • 1 medium red onion (8 to 10 ounces)
  • 4 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 2 large tomatoes, peeled, seeded, and diced (see Note)
  • 1 Poblano chilli, peeled, seeded, and minced (see Note)
  • Optional: chopped fresh cilantro or dill


    1. Set oven to 375°F. Halve each squash through “poles.” With cut side down, keeping the squash intact at stem end, cut each half into even lengthwise slices ¼ inch wide, to come to about 1 inch from stem end. Halve onion through “poles”, then cut lengthwise into as many -inch slices as there are cuts in the squash. Lay onion slices on cutting board, brush with tablespoons oil, and sprinkle with ½ teaspoon salt. Slip a slice, cut edge down, into each squash cut.
    2. Toss tomatoes, chilli, tablespoons oil, and remaining ½ teaspoon salt in baking dish that will hold squash fairly closely, then spread mixture evenly. Set squash on top. Brush with the remaining 1 tablespoon oil. Cover with foil and cut a few slits in it.
    3. Bake in upper level of oven until squash is almost tender, about 25 minutes (but expect variation). Uncover and baste with cooking liquid. Raise heat to 425°F Bake until slightly browned and fully tender, about 20 minutes longer.
    4. Cool slightly. With spatula, carefully transfer halves to serving dish. Spoon over the tomato mixture and sprinkle with optional herbs.