Roman Zucchini Recipe #62136
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!
by Kim127
1 hour | 15 min prep
SERVES 6
- 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
- Preheat oven to 350 degrees.
- In a large skillet, heat vegetable oil and saute the bacon until brown.
- Add onion and garlic; saute until the onion is translucent.
- Add tomatoes and oregano to the skillet and season to taste.
- Cook until the sauce becomes fairly thick.
- Pour the sauce into a medium casserole dish.
- Combine all the ingredients for the topping and mix to a spreading consistancy.
- Arrange zucchini on top of tomato sauce and then spread topping over zucchini.
- Bake for 20-25 minutes.
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5 stars