Zucchini In Tomato Sauce Recipe
Ingredients
| Zucchini | 2 Pound | |
| Onion | 1 Large | |
| Garlic | 1 Clove (5 gm) | |
| Oil | 2 Tablespoon | |
| Canned tomatoes | 1 Pound | |
| Concentrated tomato paste | 1 Tablespoon | |
| Lemon juice | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Day old white bread slice | 2 | |
| Cheddar cheese cubes | 1 1⁄2 Inch | |
| Parsley sprigs | 1 Large | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
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 mg0.4%
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
Directions
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 400°F for 30 minutes.
Serve as a dish on its own, or as an accompaniment to meat or fish.
Chef
