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Dumplings with Tomatoes and Zucchini Recipe

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Here's a unique and tasty side dish that has dumplings made with absolutely no flour!

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6 Servings
Prep: 5 min. Cook: 45 min.

Ingredients

1/4 cups chopped onion
2 tablespoons vegetable oil
4 large fresh tomatoes, peeled and chopped
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
2 medium zucchini, peeled and cubed
PARMESAN DUMPLINGS:
1 egg, lightly beaten
1 cup grated Parmesan cheese

Directions

In a large skillet, saute onion in oil until tender. Add tomatoes, basil, sugar, salt and pepper. Simmer, covered, for 10 minutes. Add zucchini; cook, covered, for 15 minutes or until tender. For dumplings, combine egg and cheese. Drop by tablespoons onto tomato mixture. Simmer, covered, for 5 minutes or until dumplings are firm. Yield: 6 servings.

Nutrition Facts: 1 serving (1/2 cup) equals 153 calories, 10 g fat (3 g saturated fat), 46 mg cholesterol, 665 mg sodium, 9 g carbohydrate, 2 g fiber, 8 g protein.

Dumplings with Tomatoes and Zucchini published in Bountiful Harvest Cookbook , p7

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