Roman Zucchini

Name: Roman Zucchini
Ingredients: 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; salt; Topping; 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

16 ingredients

9 steps

Ingredients

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
salt
Topping
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

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.