Italian Zucchini With Roasted Tomatoes and Mushrooms

“I got my copy of this recipe from WETM Tv through Chef Fred. We were at a Health Expo and this dish Chef Fred served. My niece and I loved this so much I came home and made it. I do not use wine for cooking so I used beef broth in place of the wine.”

Ingredients Nutrition


  1. Roasted Plum Tomato Preparation: Cut tomatoes in half and place in a baking dish skin side up.
  2. Drizzle with olive oil and salt and pepper to taste.
  3. Roast at 450 degrees for 20 minutes.
  4. Kitchen Tip: For a smokey taste, place the whole on the burner of a gas stove and roast over open flame, making sure to rotate the tomato until completely chared.
  5. At this point you can easily remove the skin by rubbing under cold water.
  6. In the first case, you will be able to remove the skin, once the oven roasted tomatos have cooled.
  7. Once the skins have been removed, remove seeds with your fingers and course chop and set aside.
  8. Main Preparation: Heat a medium fry pan over high heat.
  9. Add olive oil, sliced zucchini, chopped onion, minced garlic, and oregano.
  10. Saute until tender.
  11. Salt and pepper to taste.
  12. Next, add the sliced mushrooms and roasted tomatoes.
  13. Saute an additional 2 minutes.
  14. Deglaze with dry red wine and cook an additional minute.
  15. Add basil, parmesan cheese, and toss thru to blend evenly.
  16. Serve hot and garnish with chopped parsley.

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