Zucchini Tomato Toss Recipes

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

Roasted Garlic Zucchini and Tomatoes image

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

Ingredients

2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons
2 cups quartered ripe tomatoes
½ onion, minced
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes
¼ cup olive oil
salt and pepper to taste
½ cup grated Parmesan cheese
1 tablespoon chopped fresh basil

ZUCCHINI WITH FRESH TOMATOES AND MOZZARELLA

Provided by Mark Bittman

Categories easy, quick, salads and dressings, side dish

Time 30m

Number Of Ingredients 7

Zucchini With Fresh Tomatoes and Mozzarella image

Steps:

Heat a charcoal or gas grill; the fire should be medium-low and the rack about 4 inches from the heat.
Cut 1 1/2 pounds zucchini into 1/2-inch-thick slices.
Rub zucchini with olive oil, salt and pepper; grill, turning once, until nicely browned and tender, 6 to 8 minutes.
As zucchini cooks, slice 1 1/2 pounds tomatoes and 1 pound mozzarella into 1/4 inch rounds.
Toss (or layer) with the zucchini, and drizzle with balsamic vinegar and olive oil; season with salt and pepper.
Garnish with basil.

Ingredients

1 1/2 pounds zucchini
1 1/2 pounds tomatoes
1 pound mozzarella
Olive oil
Balsamic vinegar
Salt and pepper
Basil, for garnish

ZUCCHINI TOMATO TOSS

I tried a similar recipe but altered most of it to my own taste and came up with this one. It's really zesty and something different.

Provided by Peeps

Categories Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Zucchini Tomato toss image

Steps:

Mix all together and marinate for at least 2 hours if not more.
The longer it sits the better it tastes.
Yummy!

Nutrition Facts : Calories 126.3, Fat 9.4, SaturatedFat 1.2, Sodium 399.4, Carbohydrate 10.3, Fiber 1.8, Sugar 7.5, Protein 1.6

Ingredients

4 cups thinly sliced zucchini
1/4 cup chopped red onion
3 tomatoes, cut in wedges
1/4 cup vegetable oil
1/4 cup vinegar
2 tablespoons sugar
1 clove garlic, chopped fine
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon basil

ZESTY TOMATO ZUCCHINI TOSS

Summer barbecues at our 10-acre spread usually include this tangy salad because it goes so well with grilled met. Everyone loves the flavor-I know this for a fact because they always come back for seconds!

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 10-12 servings.

Number Of Ingredients 11

Zesty Tomato Zucchini Toss image

Steps:

In a large bowl, layer tomatoes, zucchini, onion and parsley. Whisk together dressing ingredients; pour over vegetables. Chill before serving.

Nutrition Facts :

Ingredients

6 medium fresh tomatoes, sliced
3 medium zucchini, sliced
1 medium red onion, sliced into rings
1/4 cup minced fresh parsley
DRESSING:
2/3 cup vegetable oil
1/2 cup white wine vinegar
2 teaspoons minced fresh basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

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

To Die For Zucchini And Tomatoes !!!! image

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.

Ingredients

1 large fresh zucchini
1 can tomatoes seasoned with basil garlic & oregano
1 medium onion, chopped fine
1 clove garlic, minced
low-fat parmesan cheese
1/4 teaspoon garlic salt, with parsley seasoning (Lowrey's)
fresh basil
fresh oregano
salt and pepper
pam butter-flavored cooking spray

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

Zucchini Tomato Bake image

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

Ingredients

1 medium onion, chopped
1 tablespoon butter
3 medium zucchini (about 1 pound), shredded and patted dry
3 medium tomatoes, seeded and chopped
1 cup shredded reduced-fat Swiss cheese, divided
1/3 cup reduced-fat sour cream
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons shredded Parmesan cheese

ZUCCHINI-TOMATO PASTA SAUCE

"I came up with this recipe after planting too many zucchini plants in our vegetable garden," writes Joy Turner of Amherst, Ohio. "My husband loved it the first time I served it and now we make it quite often."

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 5 cups.

Number Of Ingredients 10

Zucchini-Tomato Pasta Sauce image

Steps:

In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.

Nutrition Facts : Calories 89 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 266mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

2 tablespoons butter
2 tablespoons canola oil
2 medium onions, chopped
8 large tomatoes, chopped
2 medium zucchini, cut into 1/2-inch pieces
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
Hot cooked pasta

ZUCCHINI AND TOMATOES WITH SHALLOTS

Provided by Pierre Franey

Categories easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

Zucchini and Tomatoes With Shallots image

Steps:

Heat oil in a nonstick skillet. When it is quite hot add zucchini. Cook over high heat, shaking the skillet and tossing zucchini pieces gently with a spatula. Cook about 4 minutes.
Add shallots and cook 1 minute. Add tomatoes, salt, pepper and basil. Cook and toss 2 minutes more. Serve immediately.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 512 milligrams, Sugar 6 grams

Ingredients

2 tablespoons olive oil
1 small zucchini, about 1 pound, trimmed and cut into 1/8-inch un-peeled slices, about 4 cups
1/3 cup finely minced shallots
3 ripe plum tomatoes, about 3/4 pound, peeled and cut into 1/2-inch cubes, about 1 1/2 cups
Salt and freshly ground pepper to taste
8 fresh basil leaves, coarsely chopped, or fresh parsley, chervil or tarragon

CRISP TOMATO ZUCCHINI SALAD

"Tomato Zucchini Salad is a crisp, colorful salad tossed with a delicious Dijon-tarragon vinaigrette," notes Suzanne Kesel of Cohocton, New York. "Try it in summer, too, when you can use fresh items from your garden."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 14

Crisp Tomato Zucchini Salad image

Steps:

In a large saucepan, bring water to a boil. Add zucchini; cover and boil for 2-3 minutes. Drain and immediately place zucchini in ice water. Drain and pat dry. Transfer to a large serving bowl; sprinkle with salt. Add the tomatoes and onion. , In a jar with a tight-fitting lid, combine the oil, vinegar, tarragon, mustard, salt, hot pepper sauce and garlic; shake well. Pour over vegetables and gently toss to coat. Sprinkle with parsley. Refrigerate until serving.

Nutrition Facts : Calories 63 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

Ingredients

2 cups water
4 small zucchini, thinly sliced
1/8 teaspoon salt
2 small tomatoes, cut into wedges
2 slices red onion, separated into rings
VINAIGRETTE:
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon minced fresh tarragon
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 garlic clove, minced
1 tablespoon minced fresh parsley

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