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Zucchini Florentine


2 lbs. small zucchini
2 medium onions, sliced thinly
2 tablespoon butter
2 cup canned whole tomatoes
1/2 tsp each salt and pepper
1/2 cup grated Parmesan cheese

Wash small zucchini and slice without peeling into 1/4 inch slices. In a Dutch oven, melt butter and sauté onions until golden. Add zucchini slices to onions and cook over low heat for five minutes. Stir frequently. Add tomatoes that have been hand-crushed, salt and pepper and simmer five more minutes. Place zucchini mixture into a lightly greased oblong glass casserole dish and cover with Parmesan cheese. Bake for 20 minutes at 375 degrees F. until cheese is crusty and golden on top.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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