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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 hr 10 mins

    10 mins

    1 hr

    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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    Units: US | Metric


    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 September 24, 2014


    • on March 04, 2014


      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


      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

    Read All Reviews (21)


    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
    Total Fat 15.7 g
    Saturated Fat 5.7 g
    Cholesterol 74.8 mg
    Sodium 1000.7 mg
    Total Carbohydrate 14.0 g
    Dietary Fiber 3.5 g
    Sugars 8.2 g
    Protein 14.1 g

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