Squash Zucchini And Tomato Bake Food

SQUASH, ZUCCHINI, AND TOMATO CASSEROLE

Steps:

• Preheat oven to 350°. Spray a 3½-quart oval baking dish with cooking spray.
• In a large bowl, toss together squash, zucchini, oil, salt, and 1 teaspoon pepper. In a medium bowl, stir together bread crumbs, next 4 ingredients, and remaining 1 teaspoon pepper. Spread half of bread crumb mixture in bottom of prepared pan. Arrange squash, zucchini, and tomatoes in a spiral pattern over bread crumb mixture. Sprinkle remaining bread crumb mixture on top of vegetables, and cover with foil.
• Bake for 30 minutes. Uncover and bake 30 minutes more or until vegetables are tender and bread crumbs are golden brown.

SQUASH ZUCCHINI AND TOMATO BAKE

Steps:

• Preheat oven to 350 degrees. Spray a square baking dish with non-stick cooking spray.
• Lay sliced vegetables on a flat surface. Mix dry seasonings together and sprinkle over vegetables.
• Stack vegetables, alternating zucchini, yellow squash, and tomato, and stand in the baking dish creating three to four rows.
• Pour olive oil over the vegetables and top with Parmesan cheese.
• Bake for 30 to 45 minutes depending on desired tenderness.

ZUCCHINI, SQUASH AND TOMATO PACKETS

Steps:

• Preheat the grill. Combine the zucchini, squash, onion, tomatoes and cheese in a large bowl. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Take a piece of aluminum foil that is at least 24 inches long and brush with the remaining olive oil. Place the vegetables and cheese on the aluminum foil. Fold up the aluminum foil so the contents are sealed in. This can be done up to 4 hours in advance and stored in the refrigerator. Place the packet on the grill. Grill for 7 minutes. Flip the packet over and grill for another 5 to 7 minutes. Remove from the grill and let rest for 5 minutes before opening the packet. Open the packet and sprinkle with basil.

YELLOW SQUASH ZUCCHINI TOMATO CASSEROLE

Steps:

• Preheat oven to 350°F
• Lightly grease a shallow 2 1/2 quart dish and set aside.
• Combine squash, zucchini, onion and bring to a boil in a large saucepan.
• Reduce heat to low and simmer 10 minutes or until vegies are tender. Drain well and set aside.
• Combine tomatoes, flour, sugar, salt, garlic, paprika, and pepper. Saute until tomatoe liquid is slightly reduced, about 5 minutes.
• Gently combine beaten egg, mozzerella and cheddar cheese with squash, zucchini, and onion mixture. Then add the tomato reduction. Be gentle so vegies are not torn into mush. Top with Parmesan cheese.
• Bake for 30-40 minutes. Let stand for 10 minutes before serving.

TOMATO ZUCCHINI SQUASH SKILLET

Steps:

• Melt butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 8 minutes. Stir in the zucchini and yellow squash; cook until tender, 10 to 15 minutes. Mix in the tomatoes and cook until they start to break down, about 5 more minutes. Season with kosher salt and black pepper.

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.

TOMATO-THYME ROASTED SQUASH OR ZUCCHINI WITH FENNEL

Steps:

• Heat oven to 450 degrees Fahrenheit.
• In large bowl, combine zucchini, fennel, garlic and olive oil. Season with salt and pepper, if desired.
• Arrange vegetables in single layer on 2 foil-lined baking sheets.
• Top with thyme sprigs.
• Roast 12 minutes, or until vegetables are tender, adding chopped tomatoes during last 2 minutes.
• Arrange vegetables on serving platter.