POINTS® Value |  2
Servings | 4
Preparation Time | 15 min
Cooking Time | 26 min
Level of Difficulty | Easy

light meals | Fresh herbs and garlic say summer. Serve this summery stew as a side dish to grilled meats or fish, or as a delicious vegetarian main course with a crisp green salad and crusty whole-grain bread.



1 medium onion(s), thinly sliced
2 medium zucchini, thinly sliced
2 medium garlic clove(s), minced
14 oz canned stewed tomatoes, with basil, garlic and oregano
2 tsp fresh oregano, chopped or 1/2 tsp dried
2 tsp rosemary, fresh, chopped or 1/2 tsp dried and crumbled
1/8 tsp cayenne pepper
1/2 cup dried bread crumbs, sourdough
3 Tbsp grated Parmesan cheese

Instructions


1. Preheat oven to 450°F.
2. Coat a large, nonstick skillet with cooking spray and place over medium heat. Add onion, zucchini and garlic and sauté until softened, about 6 minutes. If pan becomes too dry, add 1 or 2 tablespoons of water.
3. Stir in tomatoes, oregano, rosemary and cayenne, increase heat to high and boil until almost all liquid has evaporated.
4. Put vegetables into a shallow, 1-quart baking dish and sprinkle with bread crumbs and Parmesan cheese.
5. Bake until bubbling and nicely browned on top, about 10 minutes. Cut into 4 portions and serve.