Zucchini In Tomato Sauce
|Garlic||1 Clove (5 gm)|
|Canned tomatoes||1 Pound|
|Concentrated tomato paste||1 Tablespoon|
|Lemon juice||1 Teaspoon|
|Day old white bread slice||2|
|Cheddar cheese cubes||1 1⁄2 Inch|
|Parsley sprigs||1 Large|
Slice the unpeeled zucchini .
Chop the onion and garlic finely .
Heat the oil in a pan and cook the onion and garlic over low heat, stirring well, for 5 minutes, until golden and soft.
Stir in the tomatoes and their juice, the tomato paste, lemon juice, sugar, salt and pepper.
Bring to a boil, then simmer and stir for 10 minutes.
Stir in the sliced zucchini.
Pour the mixture into a greased 1 1/4-quart casserole.
Discard the crusts and make the bread into crumbs .
Grate the cheese .
Chop the parsley .
Mix the crumbs, cheese and parsley and season lightly with salt and pepper.
Sprinkle over the zucchini mixture.
Bake at 400Â°F for 30 minutes.
Serve as a dish on its own, or as an accompaniment to meat or fish.