Italian Stewed Zucchini and Tomatoes
photo by CulinaryQueen
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 8 medium zucchini, sliced 1/2 in. thick
- 2 (16 ounce) cans s&w Italian stewed tomatoes
- 1 lb bacon, chopped
- 1 large onion
- garlic clove
- olive oil
- thyme
- oregano
- basil
- marjoram
directions
- Cook chopped bacon until done, but not crispy.Drain and set aside.
- Saute sliced zucchini in large skillet, tossing in chopped onion, at the last moment adding crushed garlic cloves.
- Transfer to 6-8 qt pot, adding bacon and canned tomatoes, seasonings and more garlic, plus just enough water to make sure everything is covered. C over and cook over medium-low heat until zucchini is tender, keeping an eye on the fluid.
- Optional: Top with parmesan or grated mozzarella.
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Reviews
-
When my husband says 'This really is good', he really means it. I made half a recipe and a few minor changes. Rather than adding pinches of each herb, I simply tossed in a generous teaspoon of Italian seasoning. Also used chicken stock instead of water to cover the veggies. Vegetable stock would give a good result, too. The parmesan adds a nice touch. Made and enjoyed for Pick a Chef.
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PAC Fall 2007 ~ My mom makes something very similar to this except without the bacon. I like the flavor that the bacon infuses into it. Used two garlic cloves and about 1/2-1 tsp. each on the herbs except the marjoram as I didn't have any. I did add some salt and pepper to help with the seasoning. I also cooked the bacon first, then added the onion and let that cook for about 5 minutes. I then added the zucchini, tomatoes and herbs and a little water and let simmer about 20-25 minutes. I forgot to sprinkle any cheese on top but will do so with the leftovers. Thanks Angelique!
Tweaks
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When my husband says 'This really is good', he really means it. I made half a recipe and a few minor changes. Rather than adding pinches of each herb, I simply tossed in a generous teaspoon of Italian seasoning. Also used chicken stock instead of water to cover the veggies. Vegetable stock would give a good result, too. The parmesan adds a nice touch. Made and enjoyed for Pick a Chef.