Monday, July 23, 2012
First, I apologize for not posting my lunches for a few days. Today, I had leftovers so there is nothing to report. I will have to check back and see if I am missing something from last week.
This was a side dish, last night and it originally used yellow squash. I used zucchini. The biggest change, in the original recipe, from the Vegetarian Times, July 2012 is the crumb topping. The crumbs, I made turned out to be real crisp and crumbly and delicious.
- 2 tablespoons olive oil
- 1 cup combination Tortilla chips and corn meal (For those who use real food, you do not need the Tortilla chips - use nuts in place of them)
- 2 tablespoons chopped parsley
- 1 small yellow onion, chopped
- 11b small zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup yellow pear tomatoes, halved
- 2 Tbsp shredded Parmesan cheese
Preheat oven to 400F.
In a small bowl, mix crumbs and parsley together.
Heat olive oil in a skillet over low heat and add onion to skillet and sauté over medium-high heat until soft, about 7 minutes. Stir in zucchini and cook another 4 minutes. Stir in tomatoes and cook about 2 more minutes.
Transfer mixture to around baking dish. Sprinkle cheese on top and then evenly sprinkle breadcrumbs over everything. Bake 25-30 minutes until top is lightly browned. Serve hot.
This is a good way to get vegetables into you meals. A savory crisp has an appeal of its own.