Baked Zucchini And Tomatoes

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups onions
  • 1 green pepper, cored, seeded and chopped
  • ½ cup chopped celery
  • 2 garlic cloves
  • ¼ cup butter
  • 4 cups chopped peeled tomatoes, fresh or canned
  • 1 bay leaf
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
  • ¼ cup chopped parsley
  • Salt and freshly ground black pepper
  • 4 zucchini
  • ½ cup all-purpose flour
  • ¾ cup olive oil
  • ¾ cup soft fresh bread crumbs
  • ¼ cup grated Parmesan cheese


    1. In a medium-size kettle cook the onions, pepper, celery and garlic in three tablespoons of the butter until onions are translucent. Add the tomatoes, bay leaf, basil, parsley, and salt and pepper to taste. Simmer for thirty minutes.

    2. Preheat oven to hot (450°F.).

    3. Scrub and trim the zucchini and cut them into one-inch rounds. Dredge the rounds with flour, then shake to remove excess flour. Quickly brown the rounds in the oil and transfer to paper towels to drain. Add the drained slices to the tomato mixture and continue to cook for about ten minutes, until zucchini are tender. Do not let vegetable become mushy.

    4. Pour the mixture into a two-quart baking dish and sprinkle with a mixture of the bread crumbs and cheese. Dot with remaining butter. Bake until thoroughly hot and bubbling. The top should be golden brown. The leftover dish may be eaten cold.