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Parmesan Zucchini and Tomato Bake: A Cheesy Delight

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Ingredients

Adjust Servings:
1/4 cup chopped onion
1 clove garlic, minced
2 tablespoons olive oil
4 large ripe tomatoes, chopped
1 teaspoon dried basil
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 medium zucchini, peeled and cubed
1 egg, lightly beaten

Nutritional information

244.4
Calories
141 g
Calories From Fat
15.7 g
Total Fat
5.8 g
Saturated Fat
74.9 mg
Cholesterol
1000.7 mg
Sodium
14 g
Carbs
3.5 g
Dietary Fiber
8.3 g
Sugars
14.2 g
Protein
338 g
Serving Size

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Parmesan Zucchini and Tomato Bake: A Cheesy Delight

Features:
    Cuisine:

    This was fantastic! used 5 plum tomatoes and no sugar (I was out), and replaced the basil with Italian seasoning and garlic powder and three teaspoons of fresh chopped garlic, and, being lazy, eyeballed the amounts instead of measuring anything. Other than that, I followed the directions exactly. I will definitely be making this again.

    • 90 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Zucchini and Tomatoes With Parmesan Dumplings,This simple-to-prepare side accompanies blander dishes nicely. I particularly like it with simply grilled salmon or other fish.,This was fantastic! used 5 plum tomatoes and no sugar (I was out), and replaced the basil with Italian seasoning and garlic powder and three teaspoons of fresh chopped garlic, and, being lazy, eyeballed the amounts instead of measuring anything. Other than that, I followed the directions exactly. I will definitely be making this again.,This was fantastic! used 5 plum tomatoes and no sugar (I was out), and replaced the basil with Italian seasoning and garlic powder and three teaspoons of fresh chopped garlic, and, being lazy, eyeballed the amounts instead of measuring anything. Other than that, I followed the directions exactly. I will definitely be making this again.


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    Steps

    1
    Done

    Heat Oil in a Large Skillet Over Medium Heat, and Saute Onion and Garlic Until Tender, but not Browned.

    2
    Done

    Add Tomatoes, Basil, Sugar, Salt and Pepper.

    3
    Done

    Simmer, Covered, For 20 Minutes and Stirring Occasionally.

    4
    Done

    Add Zucchini and Simmer Covered For 15 Minutes, or Until They Are Tender and Stirring as Needed.

    5
    Done

    Mix the Beaten Egg and the Parmesan Cheese Together in a Small Bowl Until It Forms a Mass.

    6
    Done

    With the Aid of a Tablespoon, Drop the Dumplings Onto the Tomato Mixture (you Should Get 4 Nicely-Sized Ones).

    7
    Done

    Simmer, Covered, For 5 to Ten Minutes, Until Dumplings Are Firm.

    8
    Done

    When They Are Firm, Gently Flip Them Over to Completely Cook the Top Side (simmering Another 1-2 Minutes).

    9
    Done

    Serve Each Portion With One Dumpling Atop the Tomato-Zucchini Mixture.

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    Levi Wilson

    Coffee aficionado brewing up the perfect cup of java with care and precision.

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