Zucchini parmesan
Zucchini parmesan
Ingredients/Components
- salt - 1 tsp
- pepper - 1/8 tsp
- clove garlic, minced - 1 item
- Parmesan cheese - 2/3 c
- olive oil - 3 Tbsp
- coarsely chopped onion - 2/3 c
- mushrooms, cleaned and sliced - 1/4 lb
- each cans tomato paste - 2 oz
How to make zucchini parmesan:
Wash and trim off ends of zucchini. Cut lengthwise into 1/8-inch thick slices. Heat olive oil in a large saucepan. Add zucchini, onion and mushrooms. Cover saucepan and cook vegetables over low heat 10 to 15 minutes or until tender, stirring occasionally. Remove vegetable mixture from heat. Stir in about half the cheese. Combine the tomato paste, garlic, salt and pepper. Pour into the vegetable mixture, blending lightly but thoroughly. Turn mixture into a 2-quart casserole. Sprinkle with remaining cheese. Bake at 350° for 20 to 30 minutes. Makes 8 servings.Recipe categories: Squash, Appetizers, Vegetables.
Rating:
Related ingredients:
sugar, eggs, packed brown sugar, flour, thinly sliced zucchini, cooked squash, drained, large onions, minced, medium zucchini, washed and diced, coarsely ground zucchini, including the peel
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