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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (209g) Recipe makes 6 servings |
||
| Calories 178 | ||
| Calories from Fat 118 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.1g | 20% | |
| Saturated Fat 5.9g | 29% | |
| Monounsaturated Fat 4.3g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 29mg | 9% | |
| Sodium 224mg | 9% | |
| Potassium 463mg | 13% | |
| Total Carbohydrate 10.2g | 3% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 4.3g | ||
| Protein 6.6g | 13% | |
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Roman Zucchini
By: Kim127
May 13, 2003
I'm starting to collect recipes for this year's hopefully huge garden bonanza. I found this recipe in The Creative Gardener's Cookbook. I can't wait for that bumper crop of squash!
SERVES 6
Ingredients
- 1 tablespoon vegetable oil
- 2 slices lean bacon, diced
- 1 onion, diced
- 1 clove garlic, diced
- 1 lb fresh tomato, peeled and diced
- 1 tablespoon chopped oregano leaves
- salt and pepper
- 1 lb zucchini, washed and halved lengthwise
- salt
Topping
- 2 tablespoons fine breadcrumbs
- 2 tablespoons chopped parsley
- 1 tablespoon finely cut chives
- 1 tablespoon finely chopped dill
- 1/2 cup grated parmesan cheese
- 6 tablespoons cream
Directions
1
Preheat oven to 350 degrees.2
In a large skillet, heat vegetable oil and saute the bacon until brown.3
Add onion and garlic; saute until the onion is translucent.4
Add tomatoes and oregano to the skillet and season to taste.5
Cook until the sauce becomes fairly thick.6
Pour the sauce into a medium casserole dish.7
Combine all the ingredients for the topping and mix to a spreading consistancy.8
Arrange zucchini on top of tomato sauce and then spread topping over zucchini.9
Bake for 20-25 minutes.
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Featured Reviews for This Recipe
From: Lainey6605
On Jul 14, 2008
This is delicious. It made a great side dish and something different to do with zucchini. Thanks for sharing!
From: debee939701
On Jun 18, 2008
This was really good, I made it to go with fish! Loved the topping... Made just as posted but wasn't sure about the cream so I used whipping cream. I will be making this again! I made this ZWT 4. Thanks for posting!
From: BothFex
On Jul 15, 2003
Went on vacation for a week and when we left our zucchini were an inch or so away from harvesting size (8-10" in length and an inch or so in diameter). Came home and they are as long and as big around as my forearm!!! I stacked them up in DH's arms like cord wood then ran to Zaar to find recipes for these bertha's. This recipe was one of the first that I found and boy... what a find! I doubled the recipe (this was the main course) using both green and yellow zucchini and the results were fabulous! I also omitted the oil, used canned tomatoes instead of fresh and instead of mixing together the topping I just sprinkled each ingredient (minus the cream) over the zucc's. Holy taste buds Batman! My 7 year old ate 3 helpings- 3! Thanks for the wonderful recipe. I'll be making this a lot this season.
From: evelyn/athens
On May 23, 2003
This recipe was delicious. I'm going to make more next time and serve it as a main course and not a side. The only things different I did was use olive oil instead of vegetable oil and 1 more bacon rasher. Thanks Kim.
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