One Dish Frank Tomato And Zucchini Lunch Recipes

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.

Steps:

• Heat olive oil in a large skillet and cook onion until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add zucchini and cook until softened, about 3 minutes. Stir in tomato paste and tomato. Season with herbes de provence, salt, black pepper, and sugar. Stir in basil and serve.

Steps:

• In a small saucepan, mix together tomatoes, zucchini, salsa, water, oregano, basil, salt, and pepper. Mix in bell peppers if desired. Bring to a boil over medium heat, then reduce to a simmer. Simmer 3 to 4 minutes, stirring frequently.

Steps:

• Cook zucchini in boiling water until tender-crisp.
• In a greased 8-inch pie pan or small casserole place a layer of zucchini, then a layer of franks and a layer of tomato wedges; sprinkle with the salt, pepper and cheese and dot with the butter.
• Cover with foil and bake at 350° 20 minutes.

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.

Steps:

• Make the pastry: Blend the cream cheese and the butter.
• Add the flour and salt and mix just until the dough starts to form a ball.
• Sprinkle the chives on a work surface.
• Turn out the dough and knead lightly until the chives are incorporated.
• Pat the dough into a disc about ½ inch thick.
• Wrap and refrigerate for atleast 30 minutes and up to 1 day.
• Remove the dough from the refrigerator and let stand at room temperature to soften slightly.
• On a well-floured work surface, roll the dough into a 13 to 14 inch round.
• Roll the pastry onto the rolling pin and gently unroll it over an 11 inch fluted tart pan with a removable bottom.
• Fit the dough evenly into the pan without stretching.
• Trim the overhanging dough to 1 inch from the rim.
• Fold the excess dough over and press it into the side of the pan.
• Refrigerate for 20 minutes, or until firm.
• Preheat the oven to 400F.
• Line the chilled tart shell with foil and weigh down with pie weights or dried beans.
• Bake for 15 minutes.
• Remove foil and weights and bake 10 minutes longer, or until just set and golden.
• Transfer to a rack to cool completely; then remove the fluted rim and place the shell on a serving platter.
• Prepare the filling: In a medium bowl, stir together the olives, anchovies and capers.
• Spread the mixture evenly over the bottom of the baked shell.
• Starting at the edge, layer the tomato slices in overlapping, concentric circles.
• Season generously with lots of freshly-ground black pepper and salt.
• Heat the olive oil in a medium skillet.
• Add the garlic and stir, over medium-high heat, for 1 minute, or until fragrant.
• Add the zucchini, season with salt and pepper and stir until softened slightly, about 1 minute.
• Spoon the zucchini over the tomatoes and garnish with fresh basil leaves.
• Serve at room temperature.

Steps:

• Heat oven to 450°.
• On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper.
• Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes.
• Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 12 minutes.
• Drain pasta, reserving 1/2 cup cooking water.
• Return pasta to pot. Toss with remaining tablespoon oil; cover.
• Pour reserved pasta water onto baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits.
• Stir vegetables and juices into pasta.
• Add parsley and Parmesan; toss to combine.
• Serve with more Parmesan.

Steps:

• In 10-inch nonstick skillet, heat oil over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in zucchini. Cook 4 to 6 minutes, stirring occasionally, until crisp-tender. Remove from heat.
• Carefully stir in soup, water, pepper sauce and rice. Heat to boiling; reduce heat to low. Cover and cook 13 to 15 minutes or until rice is tender.
• Stir in tomato. Sprinkle with cheese. Cover and cook about 2 minutes or until cheese is melted.