Recipe by SLEMCKE
"This is a quick and healthy dish. Great in the summer when zucchini is in season! Sound too easy to be good? Try it!"
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1 (14.5 ounce) can
canned peeled and diced tomatoes
shredded Cheddar cheese
salt and pepper to taste
I have been making this for years , but I do mine in the frying pan and I add ground beef and cumin and garlic for more flavor. Then I eat it with tortillas.
This recipe is excellent to use all those
extra tomato and zucchinis from the
garden. I sprinkle italian herbs over
top of the veggies before adding the
Super easy, and was a hit for my family. I used canned, diced tomatoes that were seasoned with Italian herbs. I also sprinkled some extra herbs on tob, and added mushrooms. Great taste!
Mine needed a lot more than 20 minutes. I had an 8x8 inch pan. I did like it and will make it again. It was better as leftovers!! Next time I will put the cheese on 10 minutes or so before it is done. Maybe because I had to cook it longer the cheese got kind of stringy.
I saute the onions first and partially cook the zucchini on the stovetop or in the microwave until slightly tender. I use fresh tomatoes. Layer the zucchini, onions, tomatoes adding salt and pepper on the onion layer. Then put in the oven uncovered for 20 min. adding the cheese the last 5 min. Delicious!
Really enjoyed this recipe. Modified it a bit by adding 3 cloves of minced garlic, seasoned tomatoes, italian seasoning and a dash of cajun seasoning. My cooking time took longer, but it may have been the amount of zucchini. Put cheese on last 5 minutes to just melt. Yummy!
I will never make it again.
I had to cook it for about 40 minutes, because the zuchinni in the center wasn't becoming tender. Not much flavor. I added butter, garlic salt, and a dash of Lawry's seasoned salt
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 60
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