Tomato-zucchini bake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Zucchini; thinly sliced |
| ½ | cup | Onion; chopped |
| 2 | tablespoons | Parsley, fresh; chopped |
| 1 | Garlic clove; minced | |
| 1 | tablespoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | teaspoon | Oregano leaves; dried |
| ¼ | cup | Oil, vegetable |
| 3 | mediums | Tomatoes; peeled and cut in wedges |
| ½ | cup | Cheese, Parmesan; grated |
| Parsley, fresh; chopped, opt | ||
Directions
Saute zucchini, onion, 2 tablespoons parsley, garlic, salt, pepper, and oregano in hot oil, stirring frequently, until zucchini is tender. Add tomatoes; cook 5 minutes or until thoroughly heated.
Spoon into a serving dish, and sprinkle with Parmesan cheese.
Sprinkle with additional chopped parsley, if desired.
SOURCE: Southern Living Magazine, July, 1980. Typos by Nancy Coleman.
Submitted By NANCY O'BRION On 01-01-96
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