ZUCCHINI TOMATO BAKE
This flavorful side makes the most of those bountiful tomatoes and zucchinis. Melted Swiss cheese and sour cream lend a touch of decadence to this healthy and appealing dish. - Tina Repak Mirilovich, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 113 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 321mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
TOMATO ZUCCHINI CASSEROLE
This recipe is always a hit. In fact, I usually have to double it, and still there are no leftovers. The crumb topping is flavored with bits of onion.-Alison Relkov, Cochrane, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
TOMATO ZUCCHINI BAKE
My family likes this at the holiday time or anytime we can all get together because it tastes like pizza and they get their veggies. Pairs well with Gallo FAmily Vineyards Chardonnay.
Provided by Taste of Home
Time 45m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- Coat a 2 qt. baking dish with cooking spray. Add zucchini and sprinkle with garlic salt to taste. Combine stewed tomatoes, tomato sauce and oregano; pour over zucchini. Sprinkle with cheese. Bake, uncovered, at 350° for 30 minutes or until zucchini is tender and cheese begins to brown.
Nutrition Facts :
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, ONION AND TOMATO BAKE
The flavors in this dish really work together, there are never any leftovers and everyone always wants the recipe. Enjoy!!!
Provided by cajun chef in Louis
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice onions into thin rings and saute in olive oil until clear.
- Slice zucchini into thin round slices, do the same with the tomatoes.
- Into a Pyrex dish (the size depends upon how much zucchini you have) layer as follows: (you should have 3 layers).
- One layer of zucchini (do not overlap).
- Thin layer of sautéed onions in olive oil.
- Tomatoes.
- Sprinkle with parmesan cheese.
- salt and black pepper (I use quite a bit).
- Keep layering until you have parmesan cheese on top (put quite a bit on the top layer, again with salt and pepper) then bake in 350 oven for about 45 minutes or until brown around the sides and bubbly and the zucchini is clear.
Nutrition Facts : Calories 56.4, Fat 0.7, SaturatedFat 0.2, Sodium 17.8, Carbohydrate 11.6, Fiber 3.2, Sugar 7.7, Protein 3
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
TOMATO ZUCCHINI BAKE
Health side dish. Mums recipe which no roast was complete without. The herbs vary, if I have fresh basil in the garden I also layer in between. Measurements are also pretty rough. I use the microwave to really cut down on the cooking time. Works a treat.
Provided by sams1
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Lightly grease a small casserole dish.
- Place a layer of zucchini on the base followed by a layer of tomatoes.
- Grind pepper over tomatoes, sprinkle with diced onion, garlic and herbs, add basil if available.
- Repeat the process until all ingredients are used, ending in a layer of tomatoes.
- Place in microwave and cook on medium high until zucchini is slightly tender.
- Sprinkle with bread (or rice) crumbs and dot with butter. Several slices of tomatoes can also be placed on top of crumbs for decoration.
- Place in a hot oven until crumbs are browned.
Nutrition Facts : Calories 141.9, Fat 4.4, SaturatedFat 2.2, Cholesterol 7.6, Sodium 145.8, Carbohydrate 22.5, Fiber 4.2, Sugar 9.3, Protein 5.4
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