Baked Zucchini

ratata

We continue with our series from garden to table.  Zucchini is delicious when baked with tomatoes and Parmesan cheese.  Since the tomatoes are not ready in the garden, I am using canned tomatoes.  Please substitute fresh if you have them.  You will need 3 cups of chopped tomatoes for this dish.

If you have any additions to our recipe, please feel free to advise us! Enjoy!

The best, always,

Margaret

 

 

 

Ratatouilli

Ingredients

  • 3 cups zucchini (cut into 1 inch cubes)
  • 1/2 cup sliced onion
  • 1 can San Marzano Tomatoes
  • 4 cloves minced garlic
  • 1 tablespoon italian seasoning
  • 3 tablespoons olive oil
  • 1 cup parmesan cheese (grated)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper

Directions

In a large bowl, combine the zucchini, onion, tomatoes, garlic, salt, pepper and cayenne pepper. Mix with a large spoon and break up the large pieces of tomatoes. Set aside.
In an oven proof saucepan, add the olive oil. Tilt the saucepan to coat with the olive oil.
Preheat oven to 350 degrees Fahrenheit.
Transfer the zucchini mixture to the saucepan. Sprinkle the Parmesan cheese on top of the zucchini. Cover the saucepan with aluminum foil. Bake for 25 minutes. Remove the foil from the saucepan the last 5 minutes of cooking.
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