Is your vegetable garden blessed with an overabundance of fresh tomatoes and zucchini this summer? Here’s a great recipe that uses lots of each.
Use your giant zucchini to serve this in either boats or cups for a dramatic touch. Cut large zucchini lengthwise and scoop out the centers to create cups that stand up. If you have small zucchini cut them lengthwise and hollow out the centers.
Save the insides to add texture, flavor and richness to soups and stews. I throw my zucchini innards into the freezer until I am ready to cook them up in something savory.
This makes a hearty side dish or a great vegetarian main dish.
Baked Zucchini and Tomatoes with Dill and Parmesan Cheese
4 large, fat zucchini
OR 6 – 8 small zucchini
2 TBS Oil or Margarine
2 (or more) crushed garlic cloves
1 Small Onion, chopped or minced
2 (or more) Cups Fresh Diced Tomatoes
1/4 Cup Red Wine OR Juice OR Broth
1/2 Teaspoon Dried OR 1 Teaspoon Fresh Dill Weed
1/8 Teaspoon Sugar
Salt and Pepper to Taste
1/4 Cup Parmesan cheese (leave out for vegetarian version)
1/4 Cup Breadcrumbs (optional)
1/4 Cup Red Wine OR Juice OR Broth
If you use small zucchini cut them lengthwise and hollow out the centers. If you have large zucchini cut them lengthwise and scoop and out the centers to create cups that stand up. Place in a greased, deep baking pan.
In a saucepan use the oil to sauté the garlic and onion until soft. Add the tomatoes and cook for about 3 minutes. Add the broth, dill, sugar and salt and pepper and simmer for 5 more minutes.
Pour the tomato mixture over (or into) the zucchini to fill them. Pour remaining sauce into the baking dish. Sprinkle the parmesan cheese and breadcrumbs over zucchini dish and bake at 400 degrees for 30-40 minutes. Serve with bread to soak up all that extra sauce!
Drop by my cooking website at http://www.MomsRetro.com to find more recipes, kitchen tips, apron humor and retro art. Happy gardening and happy cooking!