Zucchini e Pomodori



Zucchini 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.


  • 6 zucchini
  • 1 red onion, sliced thin
  • 2 cloves of garlic, chopped
  • 2 Tbls of olive oil
  • 1 Tbls of butter
  • 6 tomatoes, sliced
  • 1/4 cup of fresh parsley, chopped
  • 1/2 cup of fresh grated parmesan cheese
  • 1 tsp of oregano
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground pepper
  • 1/2 tsp of crushed red pepper flakes


  • Preheat the oven to 350 degrees.
  • Cut the zucchini into thin slices lengthwise
  • In 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.

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