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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
862
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).