Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, zucchini and tomato parmesan. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Zucchini and tomato parmesan is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Zucchini and tomato parmesan is something that I have loved my whole life.
Drizzle with olive oil and sprinkle with salt, black pepper, oregano to taste. Top with the shredded Parmesan cheese. Continue sauteeing until the tomato has broken down and become saucy, and the zucchini is cooked to your desired tenderness.
To begin with this recipe, we have to first prepare a few ingredients. You can have zucchini and tomato parmesan using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Zucchini and tomato parmesan:
- Make ready 1 large zucchini
- Make ready 15 1/2 oz diced tomatoes
- Get 1/2 tsp sweet basil
- Get 1/2 tsp whole leaf oregano
- Get 1/2 tsp salt
- Take 1/2 cup grated parmesan cheese
This is a scrumptious company or holiday casserole. It's made with zucchini and tomatoes layered with cheddar and parmesan cheeses. It's sprinkled with Italian seasonings and topped with sauteed onions, bread crumbs and parmesan cheese. It's a terrific way to use up a bumper crop of tomatoes or zucchini, too!
Instructions to make Zucchini and tomato parmesan:
- Stew the tomatoes covered 15 minutes adding the basil, salt, and oregano.
- Peel the zucchini leaving green stripes ever so often. Cut into medallions then into half moons.
- Add your zucchini let stew covered 15 minutes stirring occasionally.
- Add half of a cup of parmesan cheese cover for 3 minutes. Serve hope you enjoy!
Using a sharp knife, slice the zucchinis and tomatoes crosswise, ¼-inch thick. If your tomatoes are large, cut each slice in half for easier layering. Alternate layers of the tomatoes and zucchini in the baking dish. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
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