Recipe Zucchini Onion Tomato
Add the sliced zucchini the broth or tomato juice sugar bay leaf salt and pepper.
Recipe zucchini onion tomato. Add a glass of hot water leave to reduce then pour in the tomato passata and salt and leave to cook for approximately 20 minutes the time necessary for the sauce to thicken and for the zucchini to cook without burning. Add the garlic and cook stirring for 2 minutes longer. Just place in an airtight container and store for 2 3 days.
You should have 3 layers. Drizzle with olive oil and sprinkle with salt black pepper oregano to taste. Slice onions into thin rings and saute in olive oil until clear.
Pour in the water. Grease a 2 quart baking dish. Add the rest of the ingredients and cook until the juices thicken a little about 5 or 10 minutes.
Add zucchini and onion cook stirring occasionally until zucchini and onion are golden and tender about 5 to 8 minutes don t be tempted to stir too often the zucchini needs to get nice and golden brown. Serve with grated parmesan cheese. Preheat an oven to 350 degrees f 175 degrees c.
Stir in the chopped tomatoes or canned chopped tomatoes combine well. Top with remaining onion garlic mixture. Top with the shredded parmesan cheese.
As the veggies sit they will release more liquid. One layer of zucchini do not overlap. Step 2 arrange the zucchini slices tomato slices and onion slices in alternating layers in the prepared baking dish.