Return to Content

Zucchini Provencal

by

Yield: 6 to 8 servings

Try this recipe at the end of the summer, when no one wants to look at another zucchini. When you serve it this way, they'll love it!

Ingredients:

  • 3 tablespoons olive oil
  • 2/3 cup chopped onion
  • 4 ounces mushrooms, sliced
  • 8 to 10 small zucchini (2-1/2 pounds), sliced 1/4 inch thick
  • 2/3 cup grated Parmesan cheese (3 ounces)
  • 2 cans (6 ounces each) tomato paste
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Instructions:

Preheat the oven to 350 degrees F.

Heat the oil in a large saucepan. Add the onion and mushrooms and saute until the onion is limp, about 3 minutes. Add the zucchini and continue sauteing until the zucchini is just tender, about 4 minutes. Remove from the heat and stir in half the cheese. Add the tomato paste, garlic, salt, and pepper. Mix well. Turn into a 2-quart casserole dish and sprinkle the remaining cheese on top. Bake for 20 minutes or until heated through. Serve hot.

Updated Thursday, May 23rd, 2002
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order