LIGHT SPICY ZUCCHINI AND TOMATO CASSEROLE
By quickly broiling the zucchini first, you can ensure all the pieces will be evenly cooked once they get baked with the tomato sauce.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven broiler. Slice the zucchini on a sharp angle about 1/2-inch thick and place on a baking sheet lined with foil and nonstick cooking spray. Coat the zucchini with nonstick cooking spray and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil, flipping once, until just golden, 6 to 8 minutes. Reduce the oven temperature to 425 degrees F.
- Meanwhile, heat the oil in a medium pot set over medium-high heat. Add the garlic and jalapeno and cook until softened, 2 to 3 minutes. Add the chili powder, cumin and tomatoes. Continue to cook until the tomatoes are soft and the sauce is thickened, about 10 minutes. Remove from the heat, lightly mash with a fork and season with salt and pepper.
- Coat an 8-inch square baking dish with cooking spray. Place about 1/2 of the zucchini in the bottom of the dish and top with 1/2 of the tomato sauce. Repeat the layers and cover with foil. Bake until bubbly and hot, about 20 minutes. Remove the foil, sprinkle with the cheese and continue to bake until the cheese is melted and lightly browned, about 10 minutes. Let stand 10 minutes, sprinkle with the cilantro.
Nutrition Facts : Calories 120 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 350 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 8 grams, Sugar 8 grams
STEWED ZUCCHINI AND TOMATOES
Zucchini, tomatoes and green peppers star in this make-ahead dish that offers a fresh take on traditional vegetable sides. Bubbly cheddar cheese adds a down-home feel. -Barbara Smith, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 3h50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place zucchini in a greased 3-qt. slow cooker. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer with onion, green pepper and tomatoes. In a small bowl, combine the soup, basil and remaining salt and pepper; spread over tomatoes., Cover and cook on low for 3-4 hours or until vegetables are tender. Sprinkle with cheese. Cover and cook 30 minutes longer or until cheese is melted. If desired, top with fresh basil.
Nutrition Facts : Calories 126 calories, Fat 6g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 678mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
TOMATO ZUCCHINI CASSEROLE
A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.
Provided by DELTAQUEEN50
Categories Side Dish Vegetables Squash Summer Squash
Time 1h15m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 459.9 calories, Carbohydrate 23.8 g, Cholesterol 90.9 mg, Fat 32.2 g, Fiber 3.4 g, Protein 20.8 g, SaturatedFat 19.7 g, Sodium 953.6 mg, Sugar 5.6 g
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
ZUCCHINI STUFFED TOMATOES
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler. Cut the tomatoes in 1/2 crosswise. Scoop out the centers leaving the outer thick flesh intact. Sprinkle the interior shells of the tomatoes with a couple pinches of salt and sugar, and invert them on a paper towel lined plate to drain until ready to stuff.
- With the grating attachment of a food processor or on the large-holed side of a box grater, grate the zucchini, and place it in a strainer. Toss the zucchini with 1 teaspoon salt and place the strainer over a bowl to catch the juices. Allow to drain for 5 to 10 minutes.
- In a large heavy skillet, saute the shallots in 2 tablespoons olive oil, until they begin to caramelize. Meanwhile squeeze the zucchini to release as much water as possible.
- Turn the heat up on the shallots, add the dry zucchini to the pan, and saute the zucchini with the shallots for 5 minutes.
- Add chopped parsley and thyme, and then toss the zucchini with the cheese, reserving 1/4 cup of the cheese for topping.
- Stuff the tomatoes with the filling, mounding it slightly, and sprinkle with remaining cheese. Place tomato halves in a flameproof baking dish and broil them until the tops are golden. Serve hot.
Nutrition Facts : Calories 321 calorie, Fat 25 grams, SaturatedFat 11.5 grams, Cholesterol 62 milligrams, Sodium 318 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 18 grams, Sugar 3 grams
CAPRESE CHICKEN AND ZUCCHINI
Caprese Chicken and Zucchini cooked in fresh tomato sauce, with melted fresh mozzarella cheese on top and garnished with basil. Serve on its own for an easy low-carb dinner or with spaghetti for a family meal. In our house, everyone loves this fresh ingredient Italian Ukrainian summer dinner.
Provided by Olena Osipov
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- Preheat large deep skillet on medium heat and swirl 1 tbsp oil to coat. Add chicken, 1/4 tsp salt and pepper. Cook for 5 minutes, stirring once.
- Move chicken to the side of the skillet and keep empty part over the burner. Add 1 tbsp oil, garlic and saute for 30 seconds, stirring frequently.
- Add tomatoes, tomato paste, balsamic vinegar, oregano, 1/4 tsp salt and a handful of basil. Cook this "tomato pile" for about 5 minutes, stirring occasionally.
- Add zucchini, stir everything together, cover and cook on low-medium for 12 minutes.
- Lay mozzarella slices on top, reduce heat to low, cover and simmer for 5 minutes.
- Sprinkle more basil and ground black pepper on top. Serve hot, on its own or with spaghetti, Instant Pot brown rice or Instant Pot quinoa.
Nutrition Facts : ServingSize 2 cups, Calories 377 kcal, Sugar 11 g, Sodium 574 mg, Fat 18 g, SaturatedFat 7 g, Carbohydrate 17 g, Fiber 5 g, Protein 37 g, Cholesterol 106 mg
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
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
ZUCCHINI TOMATO SIDE DISH
Bacon bits add a smoky flavor to this colorful veggie combo from Nancy Johnson, a field editor in Laverne, Oklahoma. "I've also prepared this as a lunch entree for one, served with a roll and fruit," Nancy notes.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the zucchini, onion and salt in oil until vegetables are crisp-tender. Gently stir in the V8 juice, tomato, basil and pepper. Cook over medium heat for 2 minutes or until heated through. Sprinkle with cheese and bacon.
Nutrition Facts : Calories 181 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 690mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.
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
This Zucchini Tomato Bake is a delicious veggie casserole for using those summer zucchini and tomatoes. Lots of fresh basil and a potato base make this one delicious dish.
Provided by Colleen Milne
Categories Side Dish
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350°
- In a 9"x11" baking pan, spread 2 tbsp of the olive oil.
- Cover with the potato slices, then the red onion slices, then scatter the garlic evenly over.
- Layer half of the tomato slices, then basil, then the zucchini slices, then the remaining tomato slices.
- Drizzle the remaining 2 Tbsp olive oil, and sprinkle with salt and pepper.
- In a bowl, combine cheese and panko crumbs.
- Spread cheese mixture evenly over top of vegetables.
- Bake in center of oven 45 minutes, or until vegetables are tender when pierced with a fork, and topping is golden.
- Remove from the oven and let stand for 10 minutes before slicing into squares.
Nutrition Facts : ServingSize 1 g, Calories 252 kcal, Carbohydrate 17 g, Protein 13 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 884 mg, Fiber 2 g, Sugar 3 g
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.
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
ZUCCHINI & TOMATOES
This is a sensational side dish that will tickle your senses. Great accompaniment to your next meal and a perfect way to liven up your table.
Provided by Tammy Raynes
Categories Vegetables
Time 30m
Number Of Ingredients 6
Steps:
- 1. In large skillet, heat oil and cook garlic with zucchini over medium-high heat for 3 minutes. Stir in tomatoes, then golden onion recipe soup mix thoroughly blended with reserved liquid and basil.
- 2. Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened.
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