Zucchini Pomodoro Food

ZUCCHINI POMODORO

Steps:

• Saute onions, red pepper, garlic, and celery in a few T of water, veggie broth or balsamic vinegar for a few minutes, until tender.
• Add tumeric, ginger, cumin and zucchini. Cook over medium heat for 5 minutes.
• Add tomato sauce, peas and cayenne pepper and cook until zucchini is tender, about 15 minutes.
• Can be a main dish on its own or serve over pasta or rice.

ZUCCHINI E POMODORI GRATINATI (ZUCCHINI AND TOMATO GRATIN)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Move oven rack into the top third of the oven.
• Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over the zucchini, and cook until the zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.
• Arrange the slices of zucchini in an 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle the Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
• Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.