Prep 10 mins
Cook 1 hr
This simple-to-prepare side accompanies blander dishes nicely. I particularly like it with simply grilled salmon or other fish.
- 1⁄4 cup chopped onion
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 4 large ripe tomatoes, chopped
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 medium zucchini, peeled and cubed
- 1 egg, lightly beaten
- 1 cup freshly grated parmesan cheese
- Heat oil in a large skillet over medium heat, and saute onion and garlic until tender, but not browned.
- Add tomatoes, basil, sugar, salt and pepper.
- Simmer, covered, for 20 minutes and stirring occasionally.
- Add zucchini and simmer covered for 15 minutes, or until they are tender and stirring as needed.
- Mix the beaten egg and the parmesan cheese together in a small bowl until it forms a mass.
- With the aid of a tablespoon, drop the dumplings onto the tomato mixture (you should get 4 nicely-sized ones).
- Simmer, covered, for 5 to ten minutes, until dumplings are firm.
- When they are firm, gently flip them over to completely cook the top side (simmering another 1-2 minutes).
- Serve each portion with one dumpling atop the tomato-zucchini mixture.
This was fantastic! I used 5 plum tomatoes and no sugar (I was out), and replaced the basil with Italian seasoning and garlic powder and three teaspoons of fresh chopped garlic, and, being lazy, eyeballed the amounts instead of measuring anything. Other than that, I followed the directions exactly. I will definitely be making this again.
Never saw this coming. Instead of having a reasonably tasty little side dish as anticipated, we decided it was more like we'd died and gone to veggie heaven! Because all the zukes looked shrivelled up and terrible, I used a medium eggplant instead, sauteing it first and then adding the tomatoes, etc. Thank you so very much for sharing this recipe, Flemish Minx. It was just crazy good!