Baked Zucchini And Tomatoes from New York Times Menu Cookbook by Craig Claiborne
In a medium-size kettle cook the onions, pepper, celery and garlic in three tablespoons of the butter until onions are translucent. Add the tomatoes, bay leaf,
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Ingredients
- ¼ cup grated Parmesan cheese
- ¾ cup soft fresh bread crumbs
- ½ cup chopped celery
- 2 garlic cloves
- 2 cups onions
- 1 green pepper, cored, seeded and chopped
- 4 cups chopped peeled tomatoes, fresh or canned
- 1 bay leaf
- ¼ cup butter
- ¼ cup chopped parsley
- Salt
- freshly ground black pepper
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
- ½ cup all-purpose flour
- ¾ cup olive oil
- 4 zucchini
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