This is DE-licious! It tastes like a veggie lasagna, but without the noodles. I think it could be a complete meal for a vegetarian, or you could throw some cooked Italian sausage in and call it done. I found it in Better Homes & Gardens Italian Cookbook, which is out of print.
This recipe calls for a small can of tomatoes and a cup of cheese. We double both and like it better that way.
Zucchini and Cauliflower Skillet1/4 cup chopped onion
1 clove garlic, minced
2 T olive oil or cooking oil
1-7.5 oz can diced tomatoes
1 T snipped parsley
1 T tomato paste
1/2 t salt
1/2 t dried oregano, crushed
1/4 t pepper
2 medium zucchini, bias sliced 1/2" thick
2 cups cauliflowerets
1/2 cup water
1 cup shredded mozzarella cheese (4 oz.)
In saucepan, cook onion and garlic in oil till onion is tender. Stir in
undrained tomatoes, parsley, tomato
paste, salt, oregano, and pepper. Boil gently, uncovered, for 10-15 minutes
or till slightly thickened, stirring occasionally. Meanwhile, in 10-in.
covered skillet cook zucchini and cauliflowerets in water over medium heat
about 5 minutes or till crisp-tender. Drain.
Pour tomato mixture over vegetables. Cover and cook for 4 to 5 minutes or
till heated through. Sprinkle with mozzarella cheese. Cook, uncovered, about
3 minutes longer or till cheese is melted. Sprinkle with additional snipped
parsley, if desired.
Makes 4-6 servings.