• 3 medium zucchini
• 2 medium tomatoes
• 1 medium green bell pepper, seeded and chopped
• 1/2 cup finely chopped onion
• 1/2 teaspoon salt, or to taste
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup good olive oil
• Fresh basil
• Feta cheese
Trim ends from zucchini and remove stem and tough core from the tomatoes. Cut both vegetables into 1/2-inch thick slices and arrange them in a lightly buttered 1 1/2-quart baking dish with edges overlapping slightly, alternating tomato with zucchini.
Scatter the green pepper, onion, salt, pepper, and basil over the slices. Drizzle the oil evenly over the vegetables.
Bake, uncovered, at 350° for about 25 minutes, or until the squash is just tender.
Shred basil and crumble feta cheese, sprinkle generously over each serving.