Melt the butter in a saucepan, add the onion and garlic and cook briefly. Total Carbohydrate Ingredients: 6-7 medium zucchini 1 cup tomato sauce 11 oz sliced mozzarella cheese Stir in the tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Blend remaining bread crumbs and the grated cheese and sprinkle over the stuffed zucchini, then dribble with the remaining oil. square baking dish, overlapping slices if needed. It has great potential. Sprinkle with salt and pepper. In a large saucepan, saute onions in butter and oil until tender. Zucchini in Tomato Sauce: a Traditional Italian Recipe to be made at home. Reply. It may be because it is in a tomato base? Use a blender or food processor to blend to a puree. Core and peel about 10 medium whole tomatoes; dice them and add them to the zucchini along with the tomato sauce, vegetables, and seasonings. 4 %, , cored, seeded and but into one-inch cubes. Reserve the pulp. Bake, uncovered, at 350° for 25 minutes or until heated through. Reduce heat; simmer, uncovered, for 10 minutes. Get Personalized Recipes and More Sign up. Stir in the rice, tomato sauce, oregano, salt and pepper. Split the zucchini in half. https://cooking.nytimes.com/recipes/1017523-zucchini-parmesan Stuff the squash with this mixture. Both recipes are made the same way – and there are many more variations to experiment with (as a plus)! Serve with pasta. It saves time—and lets us enjoy fresh zucchini year-round.—Sandy Robideau, Eureka, Montana, Zucchini Italiano Recipe photo by Taste of Home. Stir in the rice, tomato sauce, oregano, salt and pepper. PAM® Organic Canola Oil No-Stick Cooking Spray, 1 pound boneless skinless chicken breasts, cut into bite-size pieces, 1 bag (14.4 oz each) Birds Eye® Pepper Stir-Fry, 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained, 1 can (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano. I have tried several recipes, but haven’t found the right tomato sauce flavor. Cook, stirring, about 5 minutes. https://www.food.com/recipe/zucchini-with-onion-and-tomato-99058 Sprinkle cheddar cheese around edges; bake 2 to 3 minutes longer or until cheese is melted. Serve with fresh tomato sauce. Chicken with zucchini, bell pepper and flavored tomatoes are simmered together and served over orzo with Parmesan cheese for an easy main dish, https://www.readyseteat.com/recipes-Italian-Chicken-Zucchini-Skillet-5625. tomatoes, chopped fine-ish 5 cloves garlic, minced 2 tbsp Italian seasoning blend 1 tsp thyme (optional) Has any one tackled this … Difficulty: Ingredients Directions. thanks for sharing! Love the parmesan cheese on top too! Bring to a … My family really enjoyed this. Top with remaining zucchini slices. When ready to cook, preheat the oven to 400 degrees. Reply. Simmer for 30 seconds. This recipe, by Craig Claiborne with Pierre Franey, was published in New York Times in 1981. 13.6 g Please enter your email address and click submit.You will be sent an email with a re-set password link within a few minutes. Aunt Bee says. The stores have been steadily increasing the price til it is out of my budget range. I can’t wait to try this! Reduce heat to medium; cook 10 minutes or until zucchini is tender, stirring occasionally. Drain and run under cold running water. Recently, when I misplaced the recipe, I was unable to find it online. I would add a can of diced tomatoes, bell peppers and try to make it a bit more spicy. Sprinkle with cheese. Angela says. Now that I've found it, I wanted to post it where others can enjoy -- and I'll never panic again that I may not be able to find it. Our recipe for Italian zucchini parmigiana is a tasty alternative to the classic eggplant parmigiana. Home Recipes Techniques Baking Casseroles & Savories. Cook zucchini in boiling water for 2 to 3 minutes or until almost tender. Blend well with hands. Season zucchini with oregano and basil. Step up your kitchen skills and get exciting new recipes delivered to your inbox! Heat olive oil in a large skillet over medium-high heat; saute zucchini until softened, 5 to 10 minutes. I cooked the rice in the microwave and after I added the rice to the ground beef mixture, I used that bowl to mix the cottage cheese/egg.This dish is so tasty that for sure I'd make it again but next time I'm going to double the zucchini and the ground beef mixture and freeze both to assemble the next time we want to make it. Zucchini and tomatoes are 2 of my favorite veggies!! © Conagra Brands, Inc. All Rights Reserved. I would make this again, probably with a little more cheese and maybe uncooked minute rice or quick cook pasta to absorb the liquid. 5 lbs. Conagra Brands, Inc. All Rights Reserved. Meanwhile, spray large nonstick skillet with cooking spray; heat over medium heat. The Recipe: Zucchini Parmigiana. Remove from heat and briefly cool. And, many of our readers have told us that they now consider this their ‘go-to’ Italian tomato sauce recipe. July 22, 2014 at 6:40 pm . Scoop out the center flesh/pulp, leaving a shell about a quarter-inch thick. Do Not Sell My Personal Information – CA Residents. Use seasoned stewed tomatoes, Italian-seasoned, or zesty chili-style. By creating a profile and answering a few questions, we can transform your experience on Ready Set Eat into one that’s tailored to your cooking style and tastes. In a large skillet, cook the beef, garlic and onion over medium heat until meat is no longer pink; drain. We love the taste of the canned zucchini in Italian tomato sauce that Del Monte sells. It'll save having to do so many dishes.One last thing, my husband has type II diabetes and this didn't spike his blood sugar at all, is very filling and as he was finishing up, he was already asking when we'd be having it again! I will make it again but with a few changes. This is such a great way to use up all the garden zucchini we’ve got growing! Your Zucchini & Tomatoes recipe sounds fairly simple and easy! Drain well; set aside. Spoon meat mixture over zucchini; dollop cottage cheese mixture over meat. Zucchini in Italian Sauce Zucchini in a Tomato Italian Sauce. When zucchini is plentiful in my garden, I slice and parboil it, then freeze it in 4-cup containers for recipes like this.