"This is a quick and easy vegetable dish my mother made frequently, using vegetables fresh from our garden. Almost any type of cheese can be substituted if your family doesn't care for blue cheese." — DOUGGEE
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zucchini, cut into 1/2 inch slices
red onion, thinly sliced
tomatoes, cut into wedges
ground black pepper to taste
crumbled blue cheese
I have been making this for 40 years. Not quite the same recipe however. I use one can of diced tomatoes instead of fresh...oregano instead of basil...and FRESH parmesan cheese. People who dislike squash love this (if you can get them to taste with an open mind) :o) Jerri
Very bland and watery. Not enough seasoning or flavor. Good idea, but needs a lot of expanding.
This an excellent recipe. One point though, be careful not to over cook or vegatables will become soggy.
This recipe is fabulous! I added a splash of balsalmic vinegar when adding the tomatoes and it added a yummy contrast to the blue cheese and some nice color contrast for an attractive dish. MMMMM!!! My family loved this one.
try this with gorgonzola and fire roasted tomatoes.........
I really liked this. I made a couple of changes based upon what was in the fridge. I used fresh basil instead dried, turkey bacon and ff feta cheese instead of blue. I did think it needed a bit more taste at the end, so I added a dash of tabasco and a little garlic salt. I can't wait to try this with the blue cheese next time.
Great recipe. I made some modifications. First of all, I did not use the bacon at all. For frying I used olive oil. I used yellow onions, minced garlic (lots), a dash of balsamic vinegar, and added ripe olives. I used feta cheese instead of blue cheese.
This is a delicious recipe! Great way to use local fresh veggies. I made as written other than subbing parm for the blue cheese at the end. Another reviewer suggested adding a splash of balsamic vinegar. I'll think that would go great in this so I will try it next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Elegant Zucchini and Tomatoes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 42
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