Layered Zucchini And Tomato Bake Food

HEALTHY ZUCCHINI TOMATO BAKE

Steps:

• Preheat oven to 350 and spray a pie dish or 8x8 baking dish with oil
• Slice the tomato and squash into 1/4 inch thick slices.
• Layer the squash and tomato in a pattern, side by side until the pan is full
• Whisk together chopped basil, olive oil, salt, pepper and Parmesan cheese. Pour it over vegetable mixture until covered.
• Bake at 350 for 20-25 minutes until vegetables are slightly tender. If you like your vegetables cooked well, keep the dish in the oven for an extra 5-10 minutes.
• Optional: Top with additional parmesan and optional hot pepper flakes

ZUCCHINI, ONION AND TOMATO BAKE

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.

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.

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.

ZUCCHINI AND TOMATO CASSEROLE

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.

TOMATO ZUCCHINI CASSEROLE

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.

LAYERED ZUCCHINI & YELLOW SQUASH CASSEROLE

Steps:

• Lightly grease an 8 inch square baking pan (or spray with Pam).
• Layer the vegetables in the order listed, sprinkling each layer with salt and pepper as desired.
• Dot the top with butter, and sprinkle with Parmesan cheese.
• Bake at 350F for 35 minutes or until crisp-tender.

ZUCCHINI TOMATO BAKE (TOH)

Steps:

• Squeeze water from shredded zucchini and blot with paper towels.
• In a large non-stick skillet, saute the onion in butter until tender.
• Transfer to a large bowl and add the zucchini, tomatoes, 1/2 C of the Swiss Cheese, sour cream and seasonings, mix gently.
• (I skipped this step and just added right to the baking dish).
• Transfer to a greased 11 x 7 inch baking dish.
• Sprinkle with Parmesan and the remaining Swiss Cheese.
• Bake uncovered at 350F for 25-30 minutes.

TOMATO ZUCCHINI BAKE

Steps:

• Lightly grease a small casserole dish.
• Place a layer of zucchini on the base followed by a layer of tomatoes.
• Grind pepper over tomatoes, sprinkle with diced onion, garlic and herbs, add basil if available.
• Repeat the process until all ingredients are used, ending in a layer of tomatoes.
• Place in microwave and cook on medium high until zucchini is slightly tender.
• Sprinkle with bread (or rice) crumbs and dot with butter. Several slices of tomatoes can also be placed on top of crumbs for decoration.
• Place in a hot oven until crumbs are browned.