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.
- 1 tablespoon vegetable oil
- 2 slices lean bacon, diced
- 1 onion, diced
- 1 clove garlic, diced
- 1 lb fresh tomato, peeled and diced
- 1 tablespoon chopped oregano leaves
- salt and pepper
- 1 lb zucchini, washed and halved lengthwise
- 2 tablespoons fine breadcrumbs
- 2 tablespoons chopped parsley
- 1 tablespoon finely cut chives
- 1 tablespoon finely chopped dill
- 1⁄2 cup grated parmesan cheese
- 6 tablespoons cream
Directions See How It's Made
- Preheat oven to 350 degrees.
- In a large skillet, heat vegetable oil and saute the bacon until brown.
- Add onion and garlic; saute until the onion is translucent.
- Add tomatoes and oregano to the skillet and season to taste.
- Cook until the sauce becomes fairly thick.
- Pour the sauce into a medium casserole dish.
- Combine all the ingredients for the topping and mix to a spreading consistancy.
- Arrange zucchini on top of tomato sauce and then spread topping over zucchini.
- Bake for 20-25 minutes.