This is one of my favorite recipes from childhood. Can you believe it? A vegetable recipe? My mom made this side dish often, but it's especially good with poultry and might be a nice addition to your Thanksgiving fare. Be sure to serve some crusty bread when you make this—the "juice" that forms while this is baking is so good, you'll want to sop it up!
3/4 stick of butter, melted
1 small onion, diced
4 medium zucchinis, sliced in 1/2 lengthwise and then in half in width (each zucchini should give you four pieces)
3 Roma tomatoes, cut in half lengthwise
2 tsp sugar
1 tsp salt
1/4 tsp oregano
1/8 tsp pepper
2 Tbsp Parmesan cheese, finely grated
Preheat oven to 350°F.
Place melted butter in 11" x 7" baking dish. Sprinkle diced onion over butter. Add zucchini and tomato wedges in rows, cut side up.
Mix dry ingredients together (except cheese) and evenly sprinkle over vegetables.
Bake for about 50-60 minutes, drizzling vegetables with the melted-butter juice at the bottom of the pan as it bakes. (I usually do this after about 30 minutes.)
Sprinkle Parmesan cheese over vegetables ten minutes before it's finished baking.
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