TOMATO/ZUCCHINI CASSEROLE
Like it or Lump it! Zucchini (Courjette) is a fact of life, and true to its inherent squash quality, they do grow to an enormous size. What does one do with so much zucchini? Make zucchini bread for bake sales, for pot lucks, for gifts at Christmas, for hostess gifts. or make a lovely tomato/zucchini casseroles for a nice change. The addition of salt in this recipe is rather discretionary, given the salt factor in the cheeses. Govern yourself accordingly. Although the salt item is included in the recipe, personally, I omit it entirely (once again, because of the cheeses).
Provided by TOOLBELT DIVA
Categories Cheese
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat over to 375°F/190°C.
- Combine cheeses, herbs, garlic, (optional salt), black pepper.
- Thinly slice zucchini and tomatoes.
- Butter an 8 inch, square pan.
- Arrange 1/2 the zucchini slices in the pan.
- Sprinkle with 1/4 of the cheese/seasonings mixture.
- Add 1/2 the tomato slices
- Sprinkle again with 1/4 of the cheese/seasonings mixture.
- Add and arrange remainder of the zucchini slices
- Sprinkle again with 1/4 of the cheese/seasonings mixture.
- Top with remaining tomato slices.
- Sprinkle with remaining 1/4 cheese/seasonings mixture.
- In a small skillet melt butter and saute onion until soft.
- Add bread crumbs and stir until the butter is absorbed.
- Spread evenly over casserole.
- Cover loosely and bake in preheated oven for 30 minutes.
- Remove cover and continue baking for additional 20 - 25 minutes longer until top is crusty.
LIGHT SPICY ZUCCHINI AND TOMATO CASSEROLE
By quickly broiling the zucchini first, you can ensure all the pieces will be evenly cooked once they get baked with the tomato sauce.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven broiler. Slice the zucchini on a sharp angle about 1/2-inch thick and place on a baking sheet lined with foil and nonstick cooking spray. Coat the zucchini with nonstick cooking spray and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil, flipping once, until just golden, 6 to 8 minutes. Reduce the oven temperature to 425 degrees F.
- Meanwhile, heat the oil in a medium pot set over medium-high heat. Add the garlic and jalapeno and cook until softened, 2 to 3 minutes. Add the chili powder, cumin and tomatoes. Continue to cook until the tomatoes are soft and the sauce is thickened, about 10 minutes. Remove from the heat, lightly mash with a fork and season with salt and pepper.
- Coat an 8-inch square baking dish with cooking spray. Place about 1/2 of the zucchini in the bottom of the dish and top with 1/2 of the tomato sauce. Repeat the layers and cover with foil. Bake until bubbly and hot, about 20 minutes. Remove the foil, sprinkle with the cheese and continue to bake until the cheese is melted and lightly browned, about 10 minutes. Let stand 10 minutes, sprinkle with the cilantro.
Nutrition Facts : Calories 120 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 350 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 8 grams, Sugar 8 grams
TOMATO ZUCCHINI CASSEROLE
A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.
Provided by DELTAQUEEN50
Categories Side Dish Vegetables Squash Summer Squash
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
- In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
- Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
- Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
- Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.
Nutrition Facts : Calories 459.9 calories, Carbohydrate 23.8 g, Cholesterol 90.9 mg, Fat 32.2 g, Fiber 3.4 g, Protein 20.8 g, SaturatedFat 19.7 g, Sodium 953.6 mg, Sugar 5.6 g
ITALIAN EGGPLANT, ZUCCHINI AND TOMATO CASSEROLE
Make and share this Italian Eggplant, Zucchini and Tomato Casserole recipe from Food.com.
Provided by Myra9035
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Chop eggplant first, and sprinkle the eggplant pieces with 1 teaspoons of the salt. Set this aside to sit while you chop the other veggies.
- After about 15-20 minutes, place the salted eggplant in a colander and rinse it under cool water to remove the salt and bitter juices. Pat dry with a paper towel.
- Preheat the oven to 400°F
- Heat the olive oil in a large pan on medium heat. Add the chopped onion and carrot and mix into the oil. Add the garlic. Saute for 3-4 minutes.
- Add the Italian seasoning. Add the zucchini, and saute another 2 minutes. Add the eggplant, saute another 2 minutes, and then add the tomatoes. Remove from heat.
- Season the vegetable mixture in the pan with the remaining salt and pepper. Whisk the egg, add it to the pan and mix this through the veggies, along with 1 Tb. of the parmesan cheese and the optional 1/2 cup of TVP.
- Pour the veggie mixture from the pan into a casserole dish, and top off with the remaining 1 Tb. cheese and the breadcrumbs.
- Cover the dish with foil or a lid, and bake for 20 minutes. Uncover and bake for an additional 10 minutes, or until nicely browned.
ZUCCHINI AND TOMATO CASSEROLE
A light, yummer summer dish with zucchini, tomato, and Romano cheese. Depending on your tastes and dietary restrictions, you can play with this recipe a lot. One of my favorite ways is to sprinkle cheese on the zucchini before adding the tomatoes.
Provided by ACSFRIEND
Categories Side Dish Vegetables Tomatoes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish.
- Place zucchini in a pot fitted with a steamer basket over boiling water. Steam 5 minutes, or until tender but firm. Transfer to the casserole dish. Mix the dill, pepper, and margarine, and stir into the casserole dish, evenly coating zucchini. Layer tomato slices over zucchini, and sprinkle with basil and Romano cheese.
- Bake 30 minutes in the preheated oven, until bubbly and golden brown.
Nutrition Facts : Calories 79.9 calories, Carbohydrate 5.7 g, Cholesterol 11.6 mg, Fat 4.6 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 2.2 g, Sodium 162.4 mg, Sugar 3 g
ZUCCHINI TOMATO CASSEROLE
Even people who don't like zucchini can't seem to get enough of this full-flavored side dish. I always bring it to our family gatherings and potlucks because it goes well with any entree. -Cathy Johnston, Ranchester, Wyoming
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute zucchini in 2 tablespoons butter until crisp-tender; drain well. In a bowl, combine the remaining ingredients. Stir in the zucchini and remaining butter. Transfer to an ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 224 calories, Fat 16g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 527mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.
TOMATO ZUCCHINI CASSEROLE
This recipe is always a hit. In fact, I usually have to double it, and still there are no leftovers. The crumb topping is flavored with bits of onion.-Alison Relkov, Cochrane, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first seven ingredients; set aside. In a large skillet, saute zucchini in 1 tablespoon of butter until crisp-tender, about 5 minutes; drain. Arrange the zucchini in a greased 8-in. square baking dish; sprinkle with half of the cheese mixture. Top with tomatoes and remaining cheese mixture., In a saucepan, saute onion in remaining butter until tender; add bread crumbs and toss to combine. Sprinkle over top. Bake, uncovered, at 375° for 20-25 minutes or until vegetables are tender.
Nutrition Facts :
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