Zucchini and Tomatoes with Parmesan Dumplings
Brighten up your dinner table with this comforting and flavorful recipe for **Zucchini and Tomatoes with Parmesan Dumplings**. This one-pan dish combines tender slices of zucchini, juicy cherry tomatoes, and aromatic garlic, all simmered in a savory vegetable broth and seasoned with oregano for a rustic touch. The real star, however, is the fluffy Parmesan dumplings, made with grated cheese and a buttery dough that soaks up the vibrant broth as they cook to perfection. Ready in just under an hour, this recipe is perfect for a cozy weeknight meal or a crowd-pleasing vegetarian main course. Garnish with fresh parsley for a pop of color and serve it steaming hot for a dish that’s hearty, wholesome, and irresistibly comforting.
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups vegetable broth
- 1 cup all-purpose flour
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon baking powder
- 0.25 cup milk
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Wash and slice the zucchini into half-moons about 1/4 inch thick.
Wash and halve the cherry tomatoes.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the zucchini, cherry tomatoes, dried oregano, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
Pour in the vegetable broth and bring the mixture to a simmer.
While the vegetables are cooking, prepare the dumpling mixture. In a medium bowl, whisk together the all-purpose flour, Parmesan cheese, baking powder, and a pinch of salt.
Add the milk and melted butter to the dry ingredients and gently stir until the mixture comes together into a soft dough. Do not overmix.
Using a spoon, drop small mounds of the dough (about 1 tablespoon each) into the simmering vegetable mixture.
Cover the skillet with a lid and simmer over low heat for 12-15 minutes, or until the dumplings are cooked through and fluffy.
Remove from heat and garnish with chopped fresh parsley, if desired.
Serve hot and enjoy your Zucchini and Tomatoes with Parmesan Dumplings!
Nutrition Facts
Calories |
1615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 12112 mg | 527% | |
| Total Carbohydrate | 199.9 g | 73% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 72.5 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 793 mg | 61% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3564 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
