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TOMATO AND ZUCCHINI

Veg.Magic's picture
Ingredients
  Onions 4 Medium
  Crumbs 1 Cup (16 tbs)
  Butter 6 Tablespoon
  Tomato 1⁄4 Cup (4 tbs)
  Zucchinis 1 1⁄2 Pound
  Parmesan 1⁄4 Cup (4 tbs), grated
  Black pepper 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Salt To Taste
Directions

Saute sliced onions and garlic in 4 tblspn, butter until golden.
Push to one side of the pan saute the sliced zucchini for 5 minutes.
Season and add tomato soup mixed with 2 tblspns, water.
Stir well and simmer covered for 15 minutes.
Melt remaining butter in a small pan, add crumbs and cook gently until golden, then remove from heat and stir in the grated parmesan cheese.
In a shallow 2 quart casserole layer half the onion and zucchini, half the tomatoes cut into wedges and sprinkle with half the crumb-cheese mixture.
Repeat, cover and bake at 350°F.
for 10 minutes.
Remove cover and continue baking for another 25 minutes until the vegetables are tender.
This may be prepared ahead and kept covered in the refrigerator.

Recipe Summary

Cuisine: 
American
Restriction: 
Vegetarian

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4.15
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1210 Calories from Fat 727

% Daily Value*

Total Fat 83 g127.5%

Saturated Fat 51.2 g255.8%

Trans Fat 0 g

Cholesterol 210.5 mg70.2%

Sodium 1198.2 mg49.9%

Total Carbohydrates 102 g34%

Dietary Fiber 18.9 g75.5%

Sugars 38.5 g

Protein 28 g56.5%

Vitamin A 82.4% Vitamin C 273.5%

Calcium 63.3% Iron 33.4%

*Based on a 2000 Calorie diet

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TOMATO AND ZUCCHINI Recipe