Zucchini e Pomodori
VEGGIESZucchini e Pomodori is an easy vegetarian recipe anybody can make. Layers of fresh zucchini and sliced tomatoes are seasoned and baked with parmesan cheese. This dish can be served as a main course or as a side to accompany meat and poultry. This recipe is great if you still have some vegetables left over from the summer. It’s light on calories and great on taste. If your not concerned with calories layer some fresh mozzarella cheese for an added flavor. Zucchini e Pomodori is a classic recipe. You can always add chicken, shrimp, ricotta or other meats or cheeses to suit your taste.
INGREDIENTS 6 zucchini1 red onion, sliced thin2 cloves of garlic, chopped2 Tbls of olive oil1 Tbls of butter6 tomatoes, sliced 1/4 cup of fresh parsley, chopped1/2 cup of fresh grated parmesan cheese 1 tsp of oregano1/2 tsp of salt1/2 tsp of fresh ground pepper1/2 tsp of crushed red pepper flakes
PREPARATION Preheat the oven to 350 degrees.Cut the zucchini into thin slices lengthwiseIn a skillet, sauté the onions and garlic in the oil and butter for 2 minutes.In a greased backing dish, cover the bottom with the zucchini slices.Add a layer of tomatoes.Sprinkle half the parmesan cheese, parsley, oregano, salt pepper and red pepper over the top.Add half of the onions.Add another layer and bake for 40 to 45 minutes.Serves 6 to 8 people.
 Cafepress T-shirts, sweatshirts, chef's aprons, etc..
Don't forget to click on the logo below and subscribe to my
NEW NEWSLETTER
That's a discovery! That's Italian! That's
Great Chicago Italian Recipes.com
Leave Zucchini e Pomodori and Return to Home Sweet Home
|
