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Zucchini In Tomato Sauce Recipe
|Garlic||1 Clove (5 gm)|
|Canned tomatoes||1 Pound|
|Concentrated tomato paste||1 Tablespoon|
|Lemon juice||1 Teaspoon|
|Day old white bread slice||2|
|Cheddar cheese cubes||1 1⁄2 Inch|
|Parsley sprigs||1 Large|
Calories 211 Calories from Fat 78
% Daily Value*
Total Fat 9 g13.4%
Saturated Fat 1.4 g6.9%
Trans Fat 0 g
Cholesterol 1.2 mg
Sodium 340.7 mg14.2%
Total Carbohydrates 31 g10.3%
Dietary Fiber 6.4 g25.6%
Sugars 9 g
Protein 7 g13.3%
Vitamin A 26.8% Vitamin C 94.9%
Calcium 10.3% Iron 14.4%
*Based on a 2000 Calorie diet
Chop the onion and garlic finely .
Heat the oil in a pan and cook the onion and garlic over low heat, stirring well, for 5 minutes, until golden and soft.
Stir in the tomatoes and their juice, the tomato paste, lemon juice, sugar, salt and pepper.
Bring to a boil, then simmer and stir for 10 minutes.
Stir in the sliced zucchini.
Pour the mixture into a greased 1 1/4-quart casserole.
Discard the crusts and make the bread into crumbs .
Grate the cheese .
Chop the parsley .
Mix the crumbs, cheese and parsley and season lightly with salt and pepper.
Sprinkle over the zucchini mixture.
Bake at 400Â°F for 30 minutes.
Serve as a dish on its own, or as an accompaniment to meat or fish.