Zucchini Creole Recipe

Name: Zucchini Creole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large zucchini, sliced; 3 Tbsp. butter; 3 Tbsp. flour; 3 large tomatoes, peeled and chopped (or 2 c. canned tomatoes); 1 small green pepper, chopped; 1 small onion, chopped; 1 tsp. salt; 1/2 bay leaf; 1 Tbsp. brown sugar; 2 whole cloves; bread crumbs; butter or Parmesan cheese, grated

Servings: persons

1 large zucchini, sliced
3 Tbsp. butter
3 Tbsp. flour
3 large tomatoes, peeled and chopped (or 2 c. canned tomatoes)
1 small green pepper, chopped
1 small onion, chopped
1 tsp. salt
1/2 bay leaf
1 Tbsp. brown sugar
2 whole cloves
bread crumbs
butter or Parmesan cheese, grated

1
Cook zucchini until tender-crisp; drain and set aside.
2
In a large saucepan, melt butter and stir in flour.
3
Add tomatoes, pepper and onion.
4
Stir in salt, brown sugar, bay leaf and cloves; cook over low heat for 5 minutes.
5
Place zucchini in a greased casserole dish.
6
Pour vegetable mixture over the top.
7
Cover with bread crumbs and dot lightly with butter or grated cheese.
8
Bake at 350u00b0 fo 30 minutes.

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large zucchini, sliced, 3 Tbsp. butter, 3 Tbsp. flour, 3 large tomatoes, peeled and chopped (or 2 c. canned tomatoes), and more.

Yes, Zucchini Creole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Creole

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