ZUCCHINI TOMATO BAKE
This amazing Zucchini Tomato Bake from Delish.com is the best way to celebrate summer!
Categories zucchini tomato bake zucchini recipe tomato recipe baked zucchini baked tomato
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- In a large bowl, combine zucchini, tomatoes, garlic and a drizzle of olive oil. Season with salt and pepper and toss to coat.
- Transfer vegetables to a small baking dish, then sprinkle with Parmesan. Bake until golden, 33 to 35 minutes.
- Garnish with basil and serve.
ZUCCHINI CASSEROLE
Zucchini is easily overlooked, but with the addition of melty cheese and a crunchy cornflake topping, you can transform this summer vegetable into a perfect casserole for a barbeque or potluck. Switch out the herbs with what you have on hand--chives, thyme, basil and cilantro would all work well and add great flavor!
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add one-third of the zucchini to the skillet, arrange in a single later and sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally, until the zucchini begins to soften and is golden brown in spots, about 5 minutes. Transfer to the prepared colander. Repeat to cook remaining zucchini in 2 more batches, using 2 tablespoons of butter and sprinkling with 1/2 teaspoon salt and a few grinds of black pepper for each batch. Transfer each batch to the colander.
- Add 1 tablespoon of butter to the same skillet along with the bell pepper and onion and cook, stirring occasionally and scraping up any brown bits with a wooden spoon, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes, then fold into the zucchini. Transfer the mixture to a 2-quart casserole dish.
- Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Fold in the Cheddar, parsley and Italian seasoning. Pour over the zucchini mixture, making sure that some of the egg mixture sinks down to the bottom.
- Microwave the remaining 1 tablespoon butter in a medium bowl until melted. Fold in the cornflakes and hot sauce. Sprinkle evenly over the top of the casserole. Bake until the eggs are set and the cornflakes are deeply golden, 30 to 35 minutes. Let sit for 10 minutes before serving.
ZUCCHINI TOMATO CASSEROLE
Steps:
- Preheat oven to 375˚F.
- Grease a 9-inch baking dish with a little butter. Set aside.
- Prepare the cream cheese mixture by combining cream cheese, milk, basil, and ground nutmeg in a bowl. Set aside.
- Layer half of the zucchini slices on the bottom of the baking dish.
- Sprinkle with a bit of salt and pepper.
- Add a layer of sliced tomatoes over the zucchini slices.
- Sprinkle with half of the garlic and half of the fresh basil.
- Add a layer of HALF of the cream cheese blend over the tomatoes; sprinkle with half of the shredded Italian cheese.
- Repeat one more layer of zucchini slices; add a bit of salt and pepper.
- Repeat one more layer of tomato slices; add the rest of the garlic and fresh basil.
- Spread a layer of the remaining cream cheese mixture and sprinkle the rest of the shredded Italian cheese.
- Dot with slices of butter.
- Bake for 22 to 25 minutes, or until mixture is bubbly, browned, and veggies are tender.
- Remove from oven and let stand 10 minutes.
- Garnish with fresh basil; cut and serve.
Nutrition Facts : Calories 180 kcal, Carbohydrate 5 g, Protein 6 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 48 mg, Sodium 232 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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 :
TO DIE FOR ZUCCHINI AND TOMATOES !!!!
OK this is sooooooooo Good. I could eat this 3 times a night and not get sick of it. Zesty and spicy and very tasty.The tomatoes really add to the flavor
Provided by Shirl J 831
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Chop finely the onion.
- Slice the zucchini (not to thick).
- Saute the zucchini with the onion, garlic.
- Add all your seasonings.
- Saute this for a few minutes in a pan sprayed with butter pam.
- Do not saute too long as you do not want the zucchini soft.
- Add the tomatoes and simmer few minutes.
- Remove from heat and serve on plates adding parmesan cheese on top.
ZUCCHINI TOMATO BAKE
This flavorful side makes the most of those bountiful tomatoes and zucchinis. Melted Swiss cheese and sour cream lend a touch of decadence to this healthy and appealing dish. - Tina Repak Mirilovich, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute onion in butter until tender. Transfer to a large bowl. Add the zucchini, tomatoes, 1/2 cup Swiss cheese, sour cream and seasonings; mix well., Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and remaining Swiss cheese. Bake, uncovered, at 350° for 25-30 minutes or until vegetables are tender.
Nutrition Facts : Calories 113 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 321mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
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
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
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.
LAYERED ZUCCHINI AND TOMATO BAKE
Got this from a section in the paper that had ideas for things to do with tomatoes. It's not exactly a recipe in that it has no measures. The amounts I listed are just ballpark amounts to get the recipe idea to become public here.
Provided by Oolala
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- You can use any amounts you like but this is what you do: oil a shallow baking dish and cover the bottom of the dish with alternating slices of zucchini and tomato.
- Mix the olive oil and herbs together and brush this generously over the slices arramged in the baking dish.
- Add salt and pepper.
- Sprinkle the top with freshly grated Parmesan cheese and bake until cooked through, about 15 minutes or so, check so the cheese doesn't burn.
Nutrition Facts : Calories 125.5, Fat 9.2, SaturatedFat 2.2, Cholesterol 5.5, Sodium 111.7, Carbohydrate 7.8, Fiber 2.4, Sugar 5.7, Protein 4.9
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, ONION AND TOMATO BAKE
The flavors in this dish really work together, there are never any leftovers and everyone always wants the recipe. Enjoy!!!
Provided by cajun chef in Louis
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice onions into thin rings and saute in olive oil until clear.
- Slice zucchini into thin round slices, do the same with the tomatoes.
- Into a Pyrex dish (the size depends upon how much zucchini you have) layer as follows: (you should have 3 layers).
- One layer of zucchini (do not overlap).
- Thin layer of sautéed onions in olive oil.
- Tomatoes.
- Sprinkle with parmesan cheese.
- salt and black pepper (I use quite a bit).
- Keep layering until you have parmesan cheese on top (put quite a bit on the top layer, again with salt and pepper) then bake in 350 oven for about 45 minutes or until brown around the sides and bubbly and the zucchini is clear.
Nutrition Facts : Calories 56.4, Fat 0.7, SaturatedFat 0.2, Sodium 17.8, Carbohydrate 11.6, Fiber 3.2, Sugar 7.7, Protein 3
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