Home Grown Zucchini And Tomato Cheddar Bake Food
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
MOM'S CHEDDAR ZUCCHINI, TOMATO, & ONION GRATIN
The quintessential summer side. Fresh-from-the-garden zucchini, tomatoes, and onions layered and covered with cheddar, then baked until tender and cheesy.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- In an 8" x 8" baking dish, lay the zucchini, then the onions, then the tomatoes. Top with a pinch of salt and pepper, then sprinkle the cheddar cheese on top.
- Bake uncovered for 30 minutes, or until the vegetables are tender and the cheese melted.
- Top with fresh basil if desired and serve.
CHERRY TOMATO AND ZUCCHINI BAKE
A yummy vege side-dish, and a great way to use up a surplus of home-grown cherry tomatoes! You can use polenta (cornmeal) in place of the breadcrumbs if desired. Tear the basil leaves, rather than chop, to retain the flavour.
Provided by VegeMight
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 190°C.
- Fry the onion slices and garlic in frypan until soft.
- Lightly grease a 5-cup ovenproof dish.
- Combine zucchini, tomatoes, paste, basil and 1 tbsp oil in the dish.
- Sprinkle cooked onion and garlic over the top of zucchini and tomato.
- Top with cheese and breadcrumbs, then drizzle with remaining oil.
- Bake for 45 minutes, or until golden, bubbly and cooked through.
Nutrition Facts : Calories 412.5, Fat 26.1, SaturatedFat 9.2, Cholesterol 34.6, Sodium 433.1, Carbohydrate 33.6, Fiber 7, Sugar 14.2, Protein 15.7
HOME-GROWN ZUCCHINI AND TOMATO CHEDDAR BAKE
End of summer use of all the zucchini and tomatoes you've grown.
Provided by Renie Lawhon
Categories Summer Squash Side Dishes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Combine zucchini, tomatoes, and olive oil in a saucepan over medium-low heat; cook and stir until zucchini and tomatoes are tender, 15 to 20 minutes. Drain liquid from saucepan.
- Lightly beat egg yolks in a bowl until smooth; mix in sour cream, flour, and herb seasoning blend. Beat egg white in a separate bowl until thickened; fold into sour cream mixture.
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking dish.
- Layer 1/2 of the zucchini mixture, 1/2 of the sour cream mixture, 1/2 of the bacon, and 1/2 of the Cheddar cheese, respectively in the prepared baking dish. Repeat layering with remaining ingredients and top with French-fried onions.
- Bake in the preheated oven until set and bubbling, about 30 minutes.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 19.2 g, Cholesterol 81.4 mg, Fat 30.2 g, Fiber 1.3 g, Protein 9.1 g, SaturatedFat 12.9 g, Sodium 412 mg, Sugar 2.8 g
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