Zucchini and Tomatoes
"This is one of my favorite ways to have zucchini with tomatoes. Every summer we have so many zucchini from our garden, so I'm looking for different ways to fix them. Bran flakes seems like a strange addition but cooked with butter it makes a tasty, crunchy topping for the sauteed zucchini and tomatoes."
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 3⁄4 cup bran flakes
- 2 teaspoons butter or 2 teaspoons margarine
- 1⁄2 teaspoon lemon zest
- 4 medium zucchini, cut in 1/4 inch slices
- 2 tablespoons butter or 2 tablespoons margarine
- salt and pepper, to taste
- 1 tablespoon lemon juice
- 3 medium tomatoes, cut in wedges
directions
- Crush Bran Flakes cereal to crumbs.
- Melt the 2 teaspoons butter or margarine in a small saucepan. Stir in cereal crumbs. Cook over low heat, stirring constantly until lightly browned. Watch carefully, so not to burn.
- Remove crumbs mixture from heat and stir in lemon zest. Set aside for topping.
- In large frying pan, cook zucchini in the 2 tbsp butter or margarine until almost tender, stirring frequently. Sprinkle with salt and pepper.
- Stir in lemon juice and tomato wedges. Continue cooking until tomatoes are heated.
- Spoon vegetable mixture into serving bowl and top with cereal mixture.
- Serve immediately.
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RECIPE SUBMITTED BY
Born and raised in Texas. Grew up on a farm and ranch riding the plow with my dad and feeding the cows. I started cooking early by baking cookies on Sunday afternoons and cooking stuff like bacon and eggs, burgers and steaks. My love of cooking increased while being on my own in college. I've been cooking for over 20 years. I'm married with a boy and girl. I work at my daughter's school part-time.
