Dumplings With Tomatoes And Zucchini Recipes

ZUCCHINI AND TOMATOES WITH PARMESAN DUMPLINGS

Steps:

• Heat oil in a large skillet over medium heat, and saute onion and garlic until tender, but not browned.
• Add tomatoes, basil, sugar, salt and pepper.
• Simmer, covered, for 20 minutes and stirring occasionally.
• Add zucchini and simmer covered for 15 minutes, or until they are tender and stirring as needed.
• Mix the beaten egg and the parmesan cheese together in a small bowl until it forms a mass.
• With the aid of a tablespoon, drop the dumplings onto the tomato mixture (you should get 4 nicely-sized ones).
• Simmer, covered, for 5 to ten minutes, until dumplings are firm.
• When they are firm, gently flip them over to completely cook the top side (simmering another 1-2 minutes).
• Serve each portion with one dumpling atop the tomato-zucchini mixture.

DUMPLINGS WITH TOMATOES AND ZUCCHINI

Steps:

• In a large skillet, saute onion in oil until tender. Add tomatoes, basil, sugar, salt and pepper. Simmer, covered, for 10 minutes. Add zucchini; cook, covered, for 15 minutes or until tender. For dumplings, combine egg and cheese. Drop by tablespoons onto tomato mixture. Simmer, covered, for 5 minutes or until dumplings are firm.

TOMATO DUMPLINGS

Steps:

• In a large skillet over medium-high heat, saute onion, green pepper and celery in butter until tender. Add bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and simmer for 5-10 minutes. , Meanwhile, for dumplings, combine flour, baking powder and salt in a bowl. Cut in butter. Add parsley and milk; stir just until mixed., Drop by tablespoonfuls onto the simmering tomato mixture, creating six mounds; cover tightly and simmer for 12-15 minutes or until a toothpick inserted into one of the dumplings comes out clean. Discard bay leaf. Serve immediately.

GRILLED ZUCCHINI WITH TOMATOES AND MINT

Steps:

• Preheat an outdoor grill to high heat and lightly oil grate.
• Cut zucchini into thin lengthwise planks; brush with olive oil and season with salt and black pepper. Arrange on grate without crowding.
• Grill until tender and lightly charred, 2 to 3 minutes per side. Transfer to a rimmed plate.
• Stir together tomatoes, extra-virgin olive oil, apple cider vinegar, and mint in a bowl. Smash some of the tomatoes to release their juices. Stir once more and spoon over zucchini.

TO DIE FOR ZUCCHINI AND TOMATOES !!!!

Steps:

• Chop finely the onion.
• Slice the zucchini (not to thick).
• Saute the zucchini with the onion, garlic.
• Add all your seasonings.
• Saute this for a few minutes in a pan sprayed with butter pam.
• Do not saute too long as you do not want the zucchini soft.
• Add the tomatoes and simmer few minutes.
• Remove from heat and serve on plates adding parmesan cheese on top.

ROASTED GARLIC ZUCCHINI AND TOMATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
• Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.