Baked Zucchini Tomato And Mozzarella Casserole Food

TOMATO ZUCCHINI & MOZZARELLA WITH BREAD CRUMB TOPPING

Steps:

• Bread Crumb Topping
• Add ingredients to a separate bowl and stir until well combined.
• In a 11"x 8" x 3" or similar size casserole baking pan, layer in this order: spray with cooking oil, zucchini, tomato, parsley, salt and pepper, cheese, bread crumb topping.
• Bake in a 400F oven for 30 min covered with foil. Remove foil and bake another 10 min. so the bread topping can brown.

BAKED ZUCCHINI WITH MOZZARELLA AND TOMATOES

Steps:

• Preheat the oven to 450 F.
• In a medium bowl mixed together sliced zucchini, Italian herbs, salt, pepper and 1 tbsp of olive oil. Set aside for 5 minutes.
• Spray a medium size casserole dish with a baking spray and arrange zucchini followed by garlic, tomatoes and basil.
• Spoon the tomato sauce on top followed by sliced Mozzarella and a final drizzle of 1 tbsp of olive oil.
• Bake for 15-18 minutes until Mozzarella is bubbly and melted.

BAKED ZUCCHINI TOMATO AND MOZZARELLA CASSEROLE

Steps:

• Preheat oven to 375F.
• Wash the zucchini and the tomatoes.
• Slice the zucchini and place the round pieces in a bowl.
• Sprinkle salt, pepper and a little bit of garlic powder over them and mix gently to coat the vegetables. Set aside.
• Repeat the step with the sliced tomatoes.
• Butter an 8x8-inch glass baking dish and arrange the slices of zucchini in the dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern.
• Bake in the oven for about 20 minutes.
• Remove and add the crushed garlic and the shredded cheddar cheese. Bake for another 5 minutes.
• Serve hot with fresh chopped parsley on top.

ZUCCHINI CASSEROLE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Cover bottom of baking dish with half of the zucchini slices. Layer with half of the onion rings, tomato slices and pepperoni slices. Sprinkle with half of each of the cottage cheese, Cheddar cheese and mozzarella cheese. Repeat layers.
• Bake in preheated oven for 30 to 40 minutes, or until zucchini is tender, and cheese is melted.

MOM'S ZUCCHINI, TOMATO & ITALIAN SAUSAGE WITH MOZZARELLA

Steps:

• Spray 2 quart casserole with cooking spray.
• Preheat oven to 350°F.
• Place one layer of zucchini in bottom of dish, follow with a layer of tomato, a few rings of onion and some sausage.
• Then cover with mozzarella.
• Repeat the layers until you get to the top.
• Bake approx 30 minutes until cheese is melted and a knife inserts easily into the center (to be sure zucchini is done).
• Enjoy!

ZUCCHINI- MOZZARELLA CASSEROLE

Steps:

• Melt margarine in a large nonstick skillet over medium heat.
• Add zucchini and onions and cook 10 minutes, stirring frequently until vegetables are tender crisp.
• Remove from heat.
• Preheat oven to 350.
• Add seasonings to zucchini mixture.
• In a large bowl, eggs, cheese, and mustard.
• Add zucchini mixture and stir until combined.
• Pour into a casserole dish that has been sprayed with a nonstick cooking spray.
• Bake 35 minutes, or until lightly browned.

BAKED PASTA WITH ZUCCHINI AND MOZZARELLA

Steps:

• Preheat oven to 350 degrees.
• In a large frying pan, heat oil.
• Saute Zucchini until lightly browned, about 5 minutes.
• Season with salt and pepper.
• Transfer to an oiled shallow casserole dish.
• Cook pasta in boiling salted water, when pasta is almost cooked, drain and add to Zucchini.
• Add tomatoes, olives, Parmesan, rosemary and 1/2 of the mozzarella.
• Sprinkle with a little more salt and pepper; if desired.
• Gently mix together.
• Cover with the remaining mozzarella.
• Bake until cheese is melted and the top is slightly browned, about 15 minutes.

LAYERED ZUCCHINI AND TOMATO BAKE

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.

TOMATO ZUCCHINI CASSEROLE

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.