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Nutrition Facts
Serving Size 1 (337g) Recipe makes 4 servings
Calories 244
Calories from Fat 141		(57%)
Amount Per Serving		%DV
	Total Fat 15.7g	24%
	Saturated Fat 5.8g	28%
	Monounsaturated Fat 7.6g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 74mg		24%
Sodium 1000mg		41%
Potassium 761mg		21%
Total Carbohydrate 14.0g		4%
	Dietary Fiber 3.5g	14%
	Sugars 8.3g
Protein 14.2g		28%
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Zucchini and Tomatoes With Parmesan Dumplings

Recipe #109369 | 1¼ hours | 10 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: FlemishMinx
Jan 24, 2005

This simple-to-prepare side accompanies blander dishes nicely. I particularly like it with simply grilled salmon or other fish.

SERVES 4 (change servings and units)

Ingredients

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
1 cup freshly grated parmesan cheese

Directions

1
Heat oil in a large skillet over medium heat, and saute onion and garlic until tender, but not browned.
2
Add tomatoes, basil, sugar, salt and pepper.
3
Simmer, covered, for 20 minutes and stirring occasionally.
4
Add zucchini and simmer covered for 15 minutes, or until they are tender and stirring as needed.
5
Mix the beaten egg and the parmesan cheese together in a small bowl until it forms a mass.
6
With the aid of a tablespoon, drop the dumplings onto the tomato mixture (you should get 4 nicely-sized ones).
7
Simmer, covered, for 5 to ten minutes, until dumplings are firm.
8
When they are firm, gently flip them over to completely cook the top side (simmering another 1-2 minutes).
9
Serve each portion with one dumpling atop the tomato-zucchini mixture.

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Browse similar recipes by category

Course > Side Dishes
Main Ingredient > Vegetables > Squash
Main Ingredient > Vegetables > Tomatoes
Main Ingredient > Eggs/Dairy > Cheese
Preparation > Time to Make > < 4 hours
Dietary > Low in... > Low Calorie
Dietary > Low in... > Reduced Carbs

Featured Reviews for This Recipe

From: highcotton

On Sep 8, 2009

Never saw this coming. Instead of having a reasonably tasty little side dish as anticipated, we decided it was more like we'd died and gone to veggie heaven! Because all the zukes looked shrivelled up and terrible, I used a medium eggplant instead, sauteing it first and then adding the tomatoes, etc. Thank you so very much for sharing this recipe, Flemish Minx. It was just crazy good!

0 people found this review helpful

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From: controlledfreak

On Sep 5, 2009

By far the best meal I have ever made. I'm not sure how this can taste so good, but trust me it does. My finicky niece gobbled it up, and my boyfriend and I wished we had made more. As in about three times more, because it is so delicious. Flavorful and awesome. Thanks for the keeper!!

1 person found this review helpful

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From: KitchenKelly

On Apr 29, 2008

Excellent! Just made it tonight and I've never had dumplings before. Not really a fan of parmesan but the rest of my family is so I made it and let me tell you-this turned me into a parmesan believer! I made a couple of changes as it was only for 3 of us-Made the dumpling mixture the same and made three large dumplings, cut back the tomato to 3 and the zucchini to one and a half but at my moms insistence i must make more of it next time because it was so good. I also cut down the olive oil to 1 tablespoon and would probably cut it down to 2 teaspoons next time, just because thats all you need and it is more healthy. I also left out the onions because I hate them. So good and easy and delicious! Thanks!

2 people found this review helpful

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From: Dee Licious

On Sep 9, 2006

I would have given this one 10 stars if I could've!!! My DH and I love this so much we are sending the recipe to his Mom (she's a fabulous cook so she'll appreciate this one). I loved the parmesan dumplings. After having this I tried to make the dumplings and put them in regular spaghetti sauce but sadly it didn't work as well (they didn't stay in nice little dumplings, instead they sort of disintigrated into the sauce). Thanks so much for this awesome recipe!!!

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