Baked Tomatoes and Zucchini
	Look for plum tomatoes and zucchini with similar diameters so that you have uniform slices to arrange attractively atop the sautéed red onions that form an aromatic base for this Mediterranean-inspired side dish. I always use yellow squash and zucchini.   2 Tbs    olive oil   1   red onion, sliced     Salt and freshly ground pepper, to taste   3/4 lb    plum tomatoes, sliced   2   small zucchini, about 3/4 lb. total, sliced   1 Tbs    minced fresh basil   1 Tbs    minced fresh marjoram   1/4 cup    water or chicken/vegetable broth   3/4 cup    parmesan cheese     1 Preheat an oven to 350°F. Oil a shallow 2-quart baking dish. 2 In a fry pan over medium heat, warm the oil. Add the onion and sauté slowly until very soft and beginning to brown, about 10 minutes. Transfer the onion slices to the prepared baking dish, spreading them evenly over the bottom. Season with salt and pepper. 3 Arrange the tomato slices and zucchini slices over the onion in alternate rows. Sprinkle with the basil and marjoram and season with salt and pepper. Pour the liquid evenly over the vegetables. 4 Cover and bake until the vegetables are bubbling and tender, about 40 minutes. Add cheese after 30 minutes. Remove from the oven, uncover and serve hot directly from the dish. Serves 4 to 6.   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.