| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Italian, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 1 |
md |
Onion, chopped |
| 1 |
|
Clove garlic, minced |
| 16 |
oz |
Stewed tomatoes |
| 3/4 |
lb |
Zucchini |
| 1/4 |
ts |
Basil |
| 1/4 |
ts |
Oregano |
| 1/4 |
c |
Grated parmesan cheese |
| 1/4 |
c |
Fresh Italian bread crumbs |
| 1/2 |
c |
Shredded Mozzarella cheese |
| 1/4 |
ts |
Paprika |
|
|
Cooked pasta or rice |
INSTRUCTIONS
Heat oil in a 9-inch skillet with metal handle. Add onions and saute until
golden. Add garlic. Chop tomatoes. Stir in tomatoes and juice, cook 2
minutes. Cut zucchini into 1/4-inch slices. Lay slices on a piece of waxed
paper. Combine basil, oregano, and 2 Tbsp parmesan cheese. Sprinkle cheese
mixture over zucchini slices and pat it firmly onto zucchini. Remove half
of tomato mixture from skillet. Arrange zucchini in skillet, overlapping to
fit. Spoon tomato mixture over. Combine bread crumbs, remaining cheeses,
and sprinkle over zucchini. Cover tightly and simmer until tender, 8-10
minutes. Uncover and place under broiler until cheese browns. Sprinkle with
paprika. Serve with pasta or rice.
Posted to MC-Recipe Digest V1 #367
Recipe by: Country Living
From: DarlingCL@aol.com
Date: Sat, 11 Jan 1997 07:57:53 -0500 (EST)
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