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Source: Cooking Light, June 2014

Makes: Serves 6 (serving size: about 1 cup) 


2 tablespoons olive oil, divided 
1 large onion, quartered lengthwise and thinly sliced 
1 tablespoon tomato paste 
2 teaspoons grated lemon rind 
1 teaspoon fresh thyme leaves 
3/8 teaspoon kosher salt, divided (optional)
1/4 teaspoon freshly ground black pepper 
1 1/2 pounds zucchini, diagonally sliced into 1/4-inch-thick pieces 
1 ounce Parmesan cheese, grated (about 1/4 cup)


1. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; cook 6 minutes, stirring occasionally. Stir in tomato paste; cook 2 minutes. Stir in rind, thyme, 1/8 teaspoon salt, and pepper; cook 2 minutes, stirring occasionally.
2. Preheat broiler to high.
3. Arrange zucchini on a jelly-roll pan. Drizzle with remaining 1 tablespoon oil; toss. Broil 7 minutes or until lightly charred. Sprinkle with remaining 1/4 teaspoon salt.
4. Preheat oven to 375°.
5. Spread onion mixture in a 2-quart gratin dish. Arrange zucchini mixture over onion mixture. Sprinkle with cheese. Cover and bake at 375° for 25 minutes. Remove from oven.
6. Preheat broiler to high.
7. Uncover zucchini mixture; broil 1 1/2 minutes or until lightly browned.

Nutrition per serving:

Calories 92, Fat 6.3 g, Sat fat 1.6 g, Mono fat 3.7 g, Poly fat 0.6 g, Protein 4 g, Carbohydrate 7 g, Fiber 2 g, Cholesterol 4 mg, Iron 1 mg, Sodium 224 mg, Calcium 79 mg 

The harvesting season for pears falls between the beginning of August and the end of October. If you know someone with a pear tree now is the time to pay them a visit.  While store bought pears are good, nothing beats the taste of a pear right off the tree. They also are produced in abundance and can be used in a variety of tasty recipes. Variety may be important for some recipes but this recipe is suited for any pear type.  

Image Source:

Photo: Jennifer Causey; Styling: Ginny Branch

While summer comes to an end you still have time to enjoy your garden crop.  Zucchini is a very popular summer vegetable and its peak season lasts until late August.  By now you may be running out of recipe ideas so this month we have provided a new way for cooking up your zucchini that everyone will love. 

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