Scrod Topped With Zucchini Corn And Olives Food

SCROD TOPPED WITH ZUCCHINI, CORN AND OLIVES

Steps:

• Chop whole onion. Heat a nonstick pan large enough to hold all the ingredients until it is very hot. Reduce heat to medium-high.
• Add oil, and saute onion until it softens and begins to brown.
• Slice garlic, and add to onion as it cooks.
• Wash, trim and cut zucchini into 1/2-inch cubes; add to onion, and saute a minute or two. Wash and cube tomatoes, and along with the tomato paste, add to pan.
• Pit olives and add. Add oregano along with the wine.
• Wash scrod, place in the pan, and using a spoon, cover with the ingredients. Cover the pan, and cook the scrod according to the Canadian rule: Measure the fish at thickest part, and cook 8 minutes for each inch.
• Two minutes before the scrod is ready, add the corn, continue cooking, and season with salt and pepper to taste.

CHEESY ZUCCHINI AND CORN WITH PESTO BREAD TOPPING

Steps:

• Set a large pan on medium heat. When pan is hot add 2 Tbsp olive oil and stir in the pesto. Add the bread cubes and toss. Take off heat and set aside.
• In a large pan heat the remaining 1 Tbsp olive oil over medium heat. Add onion and sauté 3 minutes, or until just soft but not browning.
• Add zucchini, corn, red pepper and garlic and sauté about 5 minutes or until vegetables are soft. Salt and pepper to taste.
• Stir in 3/4 cup cheese until cheese is melting in and then transfer to a shallow casserole dish.
• Sprinkle remaining cheese over top and then the pesto bread cubes.
• Bake at 350° for 10-15 minutes or until topping is crispy. You may need to finish by broiling for a few minutes, depending on your oven.