Italian Zucchini With Roasted Tomatoes And Mushrooms

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 4 -6 medium zucchini (thinly sliced)
• 4 plum tomatoes (roasted, seeded, and chopped)
• 1 1/2 cups mushrooms, sliced
• 1/4 cup fresh basil, chopped
• 1 small onion, chopped
• 2 tablespoons olive oil
• salt
• 1/2 teaspoon oregano
• fresh fresh coarse ground black pepper
• 2 garlic cloves, finely chopped
• 1/2 cup parmesan cheese, shredded
• 1/2 cup dry red wine
• parsley, chopped for garnish

Recipe

• 1 roasted plum tomato preparation: cut tomatoes in half and place in a baking dish skin side up.
• 2 drizzle with olive oil and salt and pepper to taste.
• 3 roast at 450 degrees for 20 minutes.
• 4 kitchen tip: for a smokey taste, place the whole on the burner of a gas stove and roast over open flame, making sure to rotate the tomato until completely chared.
• 5 at this point you can easily remove the skin by rubbing under cold water.
• 6 in the first case, you will be able to remove the skin, once the oven roasted tomatos have cooled.
• 7 once the skins have been removed, remove seeds with your fingers and course chop and set aside.
• 8 main preparation: heat a medium fry pan over high heat.
• 9 add olive oil, sliced zucchini, chopped onion, minced garlic, and oregano.
• 10 saute until tender.
• 11 salt and pepper to taste.
• 12 next, add the sliced mushrooms and roasted tomatoes.
• 13 saute an additional 2 minutes.
• 14 deglaze with dry red wine and cook an additional minute.
• 15 add basil, parmesan cheese, and toss thru to blend evenly.
• 16 serve hot and garnish with chopped parsley.