Tomato-zucchini Bake Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 medium: Zucchini, thinly sliced
1/2 cup: Onion, chopped
2 tbsp: Parsley, fresh, chopped
1: Garlic clove, minced
1 tbsp: Salt,
1/8 tsp: Pepper,
1 tsp: Oregano leaves, dried
1/4 cup: Oil, vegetable
3 medium: Tomatoes, peeled and cut in wedges
1/2 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.
Source from luhu.jp
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.
Source from luhu.jp