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    You are in: Home / Cheese / Zucchini and Tomatoes With Parmesan Dumplings Recipe
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    Zucchini and Tomatoes With Parmesan Dumplings

    Zucchini and Tomatoes With Parmesan Dumplings. Photo by KitchenKelly

    1/6 Photos of Zucchini and Tomatoes With Parmesan Dumplings

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    FlemishMinx's Note:

    This simple-to-prepare side accompanies blander dishes nicely. I particularly like it with simply grilled salmon or other fish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a large skillet over medium heat, and saute onion and garlic until tender, but not browned.
    2. 2
      Add tomatoes, basil, sugar, salt and pepper.
    3. 3
      Simmer, covered, for 20 minutes and stirring occasionally.
    4. 4
      Add zucchini and simmer covered for 15 minutes, or until they are tender and stirring as needed.
    5. 5
      Mix the beaten egg and the parmesan cheese together in a small bowl until it forms a mass.
    6. 6
      With the aid of a tablespoon, drop the dumplings onto the tomato mixture (you should get 4 nicely-sized ones).
    7. 7
      Simmer, covered, for 5 to ten minutes, until dumplings are firm.
    8. 8
      When they are firm, gently flip them over to completely cook the top side (simmering another 1-2 minutes).
    9. 9
      Serve each portion with one dumpling atop the tomato-zucchini mixture.

    Ratings & Reviews:

    • on March 04, 2014

      55

      This was fantastic! I used 5 plum tomatoes and no sugar (I was out), and replaced the basil with Italian seasoning and garlic powder and three teaspoons of fresh chopped garlic, and, being lazy, eyeballed the amounts instead of measuring anything. Other than that, I followed the directions exactly. I will definitely be making this again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 08, 2009

      55

      Never saw this coming. Instead of having a reasonably tasty little side dish as anticipated, we decided it was more like we'd died and gone to veggie heaven! Because all the zukes looked shrivelled up and terrible, I used a medium eggplant instead, sauteing it first and then adding the tomatoes, etc. Thank you so very much for sharing this recipe, Flemish Minx. It was just crazy good!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 05, 2009

      55

      By far the best meal I have ever made. I'm not sure how this can taste so good, but trust me it does. My finicky niece gobbled it up, and my boyfriend and I wished we had made more. As in about three times more, because it is so delicious. Flavorful and awesome. Thanks for the keeper!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (20)

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    Nutritional Facts for Zucchini and Tomatoes With Parmesan Dumplings

    Serving Size: 1 (338 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 244.3
     
    Calories from Fat 141
    57%
    Total Fat 15.7 g
    24%
    Saturated Fat 5.7 g
    28%
    Cholesterol 74.8 mg
    24%
    Sodium 1000.7 mg
    41%
    Total Carbohydrate 14.0 g
    4%
    Dietary Fiber 3.5 g
    14%
    Sugars 8.2 g
    33%
    Protein 14.1 g
    28%

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