I liked the idea of this, but after reading the recipe through, I knew right away the oven temperature and cooking time were excessive. I cut my zucchini in larger chunks than the recipe called for and baked it at 400 degrees for 10 minutes; then broiled for a minute or two to get some nice color. The zucchini was perfectly cooked, although my tomatoes and onions were still over-cooked. Part of the problem was that I had to use grape tomatoes (no fault of the recipe) since we cannot get a decent tomato in Ohio this time of year. The remedies that come to mind are to add tomatoes and onions later in the cooking process, maybe last five minutes. Or use full size tomatoes and quarter them as indicted in the recipe and cut onion into larger pieces. All in all this is a good recipe that just needs a little more tweaking.
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I liked the idea of this, but after reading the recipe through, I knew right away the oven...