ZUCCHINI, TOMATO, AND ONION CASSEROLE
This yummy side dish is a wonderful way to use those homegrown vegetables in the summer. This is great for a cookout served along side grilled steak, chicken, hamburgers, etc..
Provided by Andrea F
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
- Arrange the zucchini slices, tomato slices, and onion slices in alternating layers in the prepared baking dish. Melt the butter in a saucepan over medium-low heat; stir the vinegar, garlic salt, basil, and mustard into the melted butter. Pour the butter mixture over the vegetables; sprinkle the Parmesan cheese over the dish.
- Bake in the preheated oven until thoroughly heated, about 30 minutes.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 4.5 g, Cholesterol 48.1 mg, Fat 17.4 g, Fiber 0.8 g, Protein 8.6 g, SaturatedFat 10.8 g, Sodium 538.1 mg, Sugar 1.8 g
BRIAM (GREEK BAKED ZUCCHINI AND POTATOES)
Briam is a traditional Greek roasted vegetable dish with potatoes, zucchini, tomatoes, and red onions with lots of olive oil. It is a typical example of Greek cuisine where a few simple ingredients are turned into an utterly delicious dish with little effort. It can be served as a main course. With olive oil as the only source of fat it is a quintessential example of the Mediterranean diet, and it is vegan to boot. If preferred, serve with a hearty chunk of feta on the side.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Greek
Time 2h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated.
- Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 65.8 g, Fat 28.3 g, Fiber 12.5 g, Protein 11.3 g, SaturatedFat 4 g, Sodium 141.4 mg, Sugar 16.2 g
ZUCCHINI WITH ONION AND TOMATO
This is a basic recipe for zucchini. Zucchini, because it is so abundant in summer, produces lots of recipes for "how to get rid of it". This one is for enjoying it for its own sake. The amounts for each ingredient are very flexible. Use your own judgement. It's hard to go wrong. Gardeners can avoid a glut of zucchini by harvesting it at its best, about the time the blossom drops from the fruit.
Provided by Chopin Liszt
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the zucchini in bite size pieces.
- Chop the onion.
- Dice the tomato.
- Heat the olive oil in a heavy skillet.
- Saute the zucchini and onion until tender and lightly browned, about 20 minutes.
- Add the rest of the ingredients and cook until the juices thicken a little, about 5 or 10 minutes.
- Serve with grated parmesan cheese.
Nutrition Facts : Calories 119.8, Fat 10.4, SaturatedFat 1.5, Sodium 14, Carbohydrate 6.6, Fiber 1.9, Sugar 3.5, Protein 1.8
ROASTED GARLIC ZUCCHINI AND TOMATOES
This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.
Provided by SweetBasil
Categories Side Dish Vegetables Tomatoes
Time 33m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
- Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
- Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 9.5 g, Cholesterol 8.8 mg, Fat 16.8 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 165.2 mg, Sugar 4.7 g
ROASTED TOMATOES ONIONS AND ZUCCHINI
Roasting vegetables brings out their sweetness and intensifies their flavors. Tomatoes and zucchini are perfect partners in this tasty recipe. It is best to try and match the zucchini and tomatoes in size for the best results. I adapted this recipe from another site,using home grown tomatoes
Provided by chia2160
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F
- Arrange the zucchini, onion and tomato slices side by side in an appropriately sized baking dish.
- Once they are all attractively arranged, drizzle with the olive oil, and sprinkle with the minced garlic and thyme.
- Season with salt and pepper; cook until golden and tender for about 25 minutes.
- Serve warm or at room temperature for the best flavor.
ROASTED ZUCCHINI AND TOMATOES RECIPE
Roasted Zucchini and Tomatoes, a delicious oven-baked vegetable recipe with only 5 ingredients and ready in 40 minutes. Perfect as a side dish or as a topping for salads and bowls!
Provided by Kristina Todini, RDN
Categories Salads + Side Dishes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Cut cherry tomatoes in half.
- Season vegetables: Place sliced zucchini and tomatoes on a sheet pan and combine with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs that you prefer.
- Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 30 minutes. 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.
Nutrition Facts : ServingSize 1 g, Calories 93 kcal, Carbohydrate 12 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 43 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 4 g
ROASTED ZUCCHINI, MUSHROOMS, AND ONIONS
Make and share this Roasted Zucchini, Mushrooms, and Onions recipe from Food.com.
Provided by Lorrie in Montreal
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F.
- Place all of the ingredients in a large bowl and toss to mix well.
- Coat an 11x13-inch roasting pan or the bottom of a broiler pan with nonstick cooking spray and spread vegetable mixture over the bottom of the pan.
- Bake for 15 minutes.
- Stir the vegetables and cook for another 5 to 10 minutes, until they are tender and nicely browned.
- Serve hot.
ROASTED TOMATOES, RED ONION AND GARLIC
Make and share this Roasted Tomatoes, Red Onion and Garlic recipe from Food.com.
Provided by Derf2440
Categories Vegetable
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- First roast the garlic: Wrap the bulb in aluminum foil- bake at 400 degrees for about 25 minutes or until browned and softened, cool and pop out of peel.
- Set aside.
- cut 1/4 inch slices of tomatoes.
- cut thin- 1/8 inch slices of red onion.
- spray 9x 13 oven dish with veggie spray.
- Place alternate slices of tomatoes and red onion slightly overlapping, in rows.
- Sprinkle with salt to taste.
- Sprinkle, evenly, jalapeno or chilli flakes.
- Sprinkle evenly, preroasted garlic cloves.
- Whisk together coriander and olive oil.
- Drizzle evenly over all.
- Sprinkle with parsley.
- Bake in 350 degree oven for 20-25 minutes .
ROASTED GARLIC-PARMESAN ZUCCHINI, SQUASH AND TOMATOES
Flavor packed roasted zucchini, squash and tomatoes made with garlic, parmesan cheese and herbs. These sheet pan veggies are incredibly simple yet full of delicious flavor and make a great healthy, easy summer side dish to any meal.
Provided by Jaclyn
Categories Side Dish
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line an 18 by 13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.
- In a small bowl whisk together olive oil, garlic and Italian seasoning (if possible let rest 5 - 10 minutes to allow flavors to infuse into oil). Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat.
- Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 - 30 minutes until veggies are tender and Parmesan is golden brown. Garnish with parsley if desired and serve warm.
- Recipe source: Cooking Classy
Nutrition Facts : Calories 168 kcal, Carbohydrate 8 g, Protein 8 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 278 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
ITALIAN ROASTED ZUCCHINI AND TOMATOES
A vegetable side dish that has the capability to transform several meals from plain to pizzazz! Italian Roasted Zucchini and Tomatoes is easy, affordable, and absolutely delicious!
Provided by Lord Byron's Kitchen
Categories Side Dish
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Add the zucchini, tomatoes, onion, olive oil, Italian seasoning, salt, and ground black pepper to a bowl. Toss well to coat.
- Transfer the vegetables to a large baking sheet and roast for 25 minutes.
- Remove the vegetables from oven, top with the parmesan cheese, and return to the oven. Promptly turn off the heat, and allow the veggies to remain in the hot oven for five minutes.
- Serve immediately with fresh chopped Italian parsley for garnish.
Nutrition Facts : Calories 115 kcal, Carbohydrate 8 g, Protein 5 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 332 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
ROASTED ZUCCHINI & TOMATOES
This is such an easy summer side dish! Below is my basic method. See the notes for lots of variations!
Provided by One Lovely Life
Categories side dish
Time 53m
Number Of Ingredients 6
Steps:
- In a large bowl, toss zucchini and tomatoes with a drizzle of olive oil and stir to coat. Stir in balsamic vinegar, and add a generous sprinkle of salt and pepper.
- Spread veggie mixture out onto a baking sheet. Roast at 375 degrees for 30-45 minutes, or until you've reached your desired doneness (30 minutes will give you a more crisp-tender texture, while 45 minutes will give you some caramelization on the tomatoes that I like)
Nutrition Facts : ServingSize 1/4 recipe, Calories 68 calories, Sugar 3 g, Sodium 296.5 mg, Fat 5.5 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 4.7 g, Fiber 1.3 g, Protein 1.1 g, Cholesterol 0 mg
ZUCCHINI TOMATO BAKE
An easy and delicious way to use summer produce!
Provided by Amy
Categories Side Dish
Time 45m
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees F. Spray a 2 quart baking dish with cooking spray. Set aside.
- Reserve ¼ cup of the Parmesan cheese for topping. Place all ingredients in a large bowl (EXCEPT ¼ cup of the Parmesan cheese) and gently stir to combine.
- Transfer to prepared baking dish. Sprinkle with reserved ¼ cup Parmesan cheese. Bake (uncovered) for 30 to 35 minutes or until desired tenderness of zucchini is met.
Nutrition Facts : Calories 99 kcal, Sugar 6 g, Sodium 592 mg, Fat 4 g, SaturatedFat 2 g, Carbohydrate 10 g, Fiber 3 g, Protein 7 g, Cholesterol 11 mg, UnsaturatedFat 2 g, ServingSize 1 serving
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 & TOMATOES
Fresh tomatoes and Zucchini with onion and basil make a perfect light & fresh summer (or anytime) side dish! A Bone Fish Grill Copy Cat Recipe.
Provided by An Affair from the Heart
Categories Side Dish
Time 10m
Number Of Ingredients 8
Steps:
- In a large skillet over medium-high heat, melt butter and heat oil.
- Add zucchini, onion and tomatoes, and sautè for about 5-8 minutes, or until veggies are desired tenderness.
- Add basil, salt and pepper, stir.
- Pour into a serving dish. Top with shredded Parmesan cheese.
- Serve hot, with more cheese if desired.
Nutrition Facts : Calories 153 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 304 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SAUTEED SQUASH WITH TOMATOES & ONIONS
My favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. -Adan Franco, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add zucchini; cook and stir 3 minutes., Stir in tomatoes, salt and pepper; cook and stir until squash is tender, 4-6 minutes longer. Serve with a slotted spoon.
Nutrition Facts : Calories 60 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges
SKILLET ZUCCHINI AND TOMATOES
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until just tender. Add the garlic and cook, stirring, for 2 minutes longer.
- Add the sliced zucchini, the broth or tomato juice, sugar, bay leaf, salt, and pepper. Cover and simmer for 10 minutes, stirring occasionally.
- When the zucchini is tender, add the tomato wedges. Cover and cook for another 2 to 3 minutes, or until hot.
- Remove bay leaf and transfer the vegetables to a serving bowl.
Nutrition Facts : Calories 41 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 282 mg, Sugar 5 g, Fat 1 g, ServingSize 1 skillet (8 servings), UnsaturatedFat 0 g
TOMATO, ONION AND ZUCCHINI SALAD
Provided by Kristin H. R. Small
Categories Salad Onion Tomato Vegetarian Quick & Easy Basil Zucchini Summer Bon Appétit Georgia
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place alternating slices of tomatoes, zucchini and onion on serving platter. Sprinkle with herbs. Whisk together oil and vinegar and pour over salad. Season with salt and pepper. Cover and refrigerate at least 2 and up to 4 hours.
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- Add tomatoes, salt and pepper; cook over medium-high heat, stirring frequently, just until tomatoes start to soften, about 2 minutes.
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- Preheat your oven to 450 degrees and place a large nonstick baking sheet in the oven to preheat for 10 minutes.
- In a large bowl toss together the zucchini, tomatoes, garlic, olive oil and season with salt and pepper to taste.
- Once the baking sheet is preheated add the vegetables and sprinkle the grated parmiggiano evenly over the top covering every piece of veggie.
- Bake for 15 to 20 minutes, or until the cheese is light golden brown. (check it after 15 minutes, if it is not browned enough on top just turn your broiler on for a minute, but keep an eye on it because it can burn within seconds)
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