Baked Zucchini And Tomatoe Casserole Recipe 435

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.

Steps:

• Preheat oven to 375 degrees. 1. In small bowl combine basil thru pepper flakes and set aside. 2. Spray 11 x 13 pan with cooking spray. 3. Place a layer of zucchini along bottom of pan. 4. Sprinkle lightly with seasoning mix. 5. Sprinkle with shredded & Parmesan cheese (not all of it) 6. Place layer of tomatoes, 7. Repeat layers until all ingredients (zucchini & tomatoes are used). 8. Top off with cheeses. 9. Sprinkle Panko breadcrumbs over top. 10. Cover loosely with foil and bake 25 minutes. 11. Uncover and bake another 20 minutes or till cheese it melted and top is crusty. 12. Remove from oven and let sit 10 minutes.

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.

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.

Steps:

• Preheat oven to 300°F.
• Combine first 5 ingredients in a bowl.
• Mix thoroughly and set aside.
• Heat oil in a heavy nonstick skillet over medium heat.
• Sauté onion 5 minutes, or until softened.
• Stir in tomatoes and basil and sauté 5 minutes.
• Add zucchini and sauté 5 minutes, or until zucchini is tender.
• Stir vegetables into egg mixture.
• Pour into a buttered shallow baking dish and bake 15 minutes or until casserole is set.
• Do not overcook.
• Cut into wedges.

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.

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.