Zucchini And Tomatoes With Parmesan Dumplings

• 1/4 cup chopped onion
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 4 large ripe tomatoes, chopped
• 1 teaspoon dried basil
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 medium zucchini, peeled and cubed
• 1 egg, lightly beaten
• 1 cup freshly grated parmesan cheese

1. Heat oil in a large skillet over medium heat, and saute onion and garlic until tender, but not browned.
2. Add tomatoes, basil, sugar, salt and pepper.
3. Simmer, covered, for 20 minutes and stirring occasionally.
4. Add zucchini and simmer covered for 15 minutes, or until they are tender and stirring as needed.
5. Mix the beaten egg and the parmesan cheese together in a small bowl until it forms a mass.
6. With the aid of a tablespoon, drop the dumplings onto the tomato mixture (you should get 4 nicely-sized ones).
7. Simmer, covered, for 5 to ten minutes, until dumplings are firm.
8. When they are firm, gently flip them over to completely cook the top side (simmering another 1-2 minutes).
9. Serve each portion with one dumpling atop the tomato-zucchini mixture.

onion, clove garlic, olive oil, tomatoes, basil, sugar, salt, fresh ground black pepper, zucchini, egg, freshly grated parmesan cheese

Taken from www.food.com/recipe/zucchini-and-tomatoes-with-parmesan-dumplings-109369 (may not work)