Zucchini Provencal

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!


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


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.

Cooking & Recipes


6 to 8 servings


Gloria A. Ogiela Mark Twain Library, Redding, Connecticut

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