TOTAL TIME: Prep: 5 min. Cook: 45 min.
MAKES: 6 servings


  • 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
  • 1 egg, lightly beaten
  • 1 cup grated Parmesan cheese

Nutritional Facts

1/2 cup: 153 calories, 10g fat (3g saturated fat), 46mg cholesterol, 665mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 8g protein


  1. 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.
Originally published as Dumplings with Tomatoes and Zucchini in Bountiful Harvest Cookbook 1994, p7

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Reviewed Apr. 15, 2012

"So tasty and easy to make. I've made a dish similar to this one for years without the dumplings. The dumplings make this dish more hearty and they are a great addition to this summertime fare."

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