Name: Baked Zucchini And Tomatoes
Yield: 6 to 8 Servings
Ingredients: 4 zucchini; Salt and freshly ground black pepper; ¼ cup chopped parsley; 1 green pepper, cored, seeded and chopped; 2 cups onions; ½ cup chopped celery; 1 bay leaf; ¾ cup olive oil; ¼ cup butter; ½ cup all-purpose flour; 4 cups chopped peeled tomatoes, fresh or canned; 1 tablespoon chopped fresh basil or 1 teaspoon dried basil; ¾ cup soft fresh bread crumbs; ¼ cup grated Parmesan cheese; 2 garlic cloves

Preparation info

6 to 8
Servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 cups onions
1 green pepper, cored, seeded and chopped
½ cup chopped <

Starter
Side dish
Vegetarian

Method

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.

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Baked Zucchini And Tomatoes

Ingredients

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