Zucchini Provencal
Try this recipe at the end of the summer, when no one wants to look at another zucchini. When you serve it this way, they’ll love it!
Try this recipe at the end of the summer, when no one wants to look at another zucchini. When you serve it this way, they’ll love it!
Yield:
6 to 8 servingsIngredients
3 tablespoons olive oil
2/3 cup chopped onion
4 ounces mushrooms, sliced
8 to 10 small zucchini (2-1/2 pounds), sliced 1/4 inch thick
2/3 cup grated Parmesan cheese (3 ounces)
2 cans (6 ounces each) tomato paste
1 garlic clove, minced
1 teaspoon salt
1/8 teaspoon pepper
Instructions
Preheat the oven to 350 degrees F.
Heat the oil in a large saucepan. Add the onion and mushrooms and saute until the onion is limp, about 3 minutes. Add the zucchini and continue sauteing until the zucchini is just tender, about 4 minutes. Remove from the heat and stir in half the cheese. Add the tomato paste, garlic, salt, and pepper. Mix well. Turn into a 2-quart casserole dish and sprinkle the remaining cheese on top. Bake for 20 minutes or until heated through. Serve hot.
