Stewed Zucchini

Stewed Zucchini

Reference: Stewed Zucchini
Romertopf Recipes


2 medium tomatoes, peeled and chopped OR 1­ 14.5 oz can regular or Italian-­style diced tomatoes

1 Tbl. extra virgin olive oil

1 small onion, chopped

1 tsp minced garlic

1/2 tsp. sugar

1/2 tsp. dried oregano, cut  sifted

1/2 tsp. salt freshly cracked black pepper  

1/4 cup dry white wine or water

2 Tbl. tomato paste  

4 medium zucchini, cut in 1/4" slices

parmesan cheese  


Combine all ingredients, except zucchini and parmesan, in moist clay pot.  Cover baker with lid, set in cold oven.  Set oven temperature to 425°F and bake about 1 hour or until tomato sauce is thick (stir mixture once or twice during the cooking process).  Remove lid, stir in zucchini and continue to bake, covered, until zucchini is crisp­tender, about 20­-25 minutes or to your taste .   Top with freshly grated parmesan cheese if desired.  

NOTE:  Spice it up by adding red pepper flakes to taste! 

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