Food & Cooking Recipes Appetizers Zucchini Rounds with Roasted Tomatoes 2.9 (32) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 The heady flavors of Provence come together in this side dish, which can be assembled up to four hours ahead and reheated at the last minute. Ingredients 1 ½ pounds (2 pints) cherry tomatoes 9 garlic cloves 1 ½ teaspoons sugar Coarse salt and freshly ground pepper ¼ cup plus 2 tablespoons extra-virgin olive oil 3 sprigs thyme 3 sprigs marjoram 2 zucchini, cut into ½-inch-thick rounds ¼ cup water Baking soda 2 sprigs basil 3 tablespoons pine nuts 2 tablespoons capers, rinsed ⅓ cup Nicoise olives, pitted 1 lemon Directions Preheat oven to 400 degrees. Toss together tomatoes, 4 garlic cloves, the sugar, 1/2 teaspoon salt, 3 tablespoons oil, the thyme, and marjoram in a large ovenproof skillet (preferably cast-iron). Transfer skillet to oven, and roast until tomatoes are soft and starting to burst, about 30 minutes. Leave oven on. Heat 2 tablespoons oil in a large skillet over medium heat. Season zucchini with salt, and arrange in a single layer in skillet. Add water, 2 pinches baking soda, and the basil. Cook, turning often, until water evaporates and zucchini is tender but not mushy, 15 to 20 minutes. Transfer to a baking dish. Heat remaining tablespoon oil in a medium saute pan over medium heat. Smash remaining 5 garlic cloves, and add to pan. Add pine nuts, and cook, stirring until toasted, about 3 minutes. Add capers, and cook 1 minute. Stir in olives. Using a slotted spoon, transfer tomatoes to pan; discarding tomato juices, whole garlic cloves, and herbs. Season with pepper, and stir. Arrange zucchini in a single layer in baking dish. Spoon heaping mounds of tomato mixture onto each, and pour any juices over tops. Heat rounds in oven until warm, about 10 minutes. Finely grate lemon over rounds. Cook's Notes Adding baking soda to the cooking water helps the zucchini retain their bright-green color. Rate it Print