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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%
detailed view... how is this calculated?

Roman Zucchini

Recipe #62136 | 1 hour | 15 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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: Scoutie

On Aug 21, 2009

This was soooo good! As usual, I used Panko bread crumbs for the topping. Nest time, I might try slicing like coins like another reveiwer suggested and layering them. I think this recipe is very versatile, so many wonderful things could be subbed and/or added! Thanks for sharing Kim.

1 person found this review helpful

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From: Chef #894268

On Aug 15, 2009

Love this recipe! I increased the bacon to 1/2 lbs. to entice my kids. I also added 1 lb. of ground beef to the tomato mixture, but will omit it the next time I make this dish. It distracted from the overall great taste. I sliced the zucchini in coins and made two layers to make it more like a casserole, and it cooked up really well. My husband and son loved it, so I will definitely make it again. My daughter didn't want to try it, but she doesn't like to have food 'mixed' anyway. The flavor was wonderful and different-we are all tired of the same old zucchini dishes. Thanks for posting!

2 people found this review helpful

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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.

7 people found this review helpful

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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.

5 people found this review helpful

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