Roman Zucchini

READY IN: 1hr
Recipe by Kim127

I'm starting to collect recipes for this year's hopefully huge garden bonanza. I found this recipe in The Creative Gardener's Cookbook. I can't wait for that bumper crop of squash!

Top Review by BothFex

Went on vacation for a week and when we left our zucchini were an inch or so away from harvesting size (8-10" in length and an inch or so in diameter). Came home and they are as long and as big around as my forearm!!! I stacked them up in DH's arms like cord wood then ran to Zaar to find recipes for these bertha's. This recipe was one of the first that I found and boy... what a find! I doubled the recipe (this was the main course) using both green and yellow zucchini and the results were fabulous! I also omitted the oil, used canned tomatoes instead of fresh and instead of mixing together the topping I just sprinkled each ingredient (minus the cream) over the zucc's. Holy taste buds Batman! My 7 year old ate 3 helpings- 3! Thanks for the wonderful recipe. I'll be making this a lot this season.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In a large skillet, heat vegetable oil and saute the bacon until brown.
  3. Add onion and garlic; saute until the onion is translucent.
  4. Add tomatoes and oregano to the skillet and season to taste.
  5. Cook until the sauce becomes fairly thick.
  6. Pour the sauce into a medium casserole dish.
  7. Combine all the ingredients for the topping and mix to a spreading consistancy.
  8. Arrange zucchini on top of tomato sauce and then spread topping over zucchini.
  9. Bake for 20-25 minutes.

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