Zucchini and tomatoes

Zucchini is a vegetable that goes with everything. I love that it can be used in soup, salad, pasta and more. You can roast pieces of zucchini or bread them to fry. I also like zucchini with marinara sauce (just add to your sauce and cook for 10 minutes before the sauce is done). Zucchini is a light vegetable that originated in Italy; we Italians even cook the zucchini flower before it turns into zucchini. This vegetable is loaded with vitamins A and C, as well as folic acid, niacin, protein and fi ber, which means that zucchini can also help with weight loss. Zucchini are inexpensive and easy to cook (you can leave the skin on)—give them a try!

You’ll Need:

2 zucchini (1 lb. each)
3 ripe tomatoes
½ tsp. salt
½ tsp. pepper
½ tsp. basil
1 c. Romano cheese, grated


Grease an ovenproof dish. Wash and slice the zucchini and add to the dish. Cut the tomatoes in half and add to the middle of the dish. Season with salt, pepper and basil, and sprinkle the Romano cheese on top. Bake at 400° for 15 to 20 minutes.

Chef Bruno is PMQ’s culinary advisor, with 40 years of international pizza experience. He is the corporate chef for Marsal & Sons, and the culinary coach of the U.S. Pizza Team.