Baked Zucchini Heirloom Tomatoes And Breadcrumbs Recipes

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BAKED ZUCCHINI AND TOMATO CASSEROLE RECIPE



BAKED ZUCCHINI AND TOMATO CASSEROLE RECIPE image

A great, low calorie casserole recipe for summer, this dish is delicious. Flavorful, yet light, it's a simple vegetable recipe that highlights the wonderful, natural flavor of zucchini and tomatoes.

Provided by Wendy

Time 1h10m

Number Of Ingredients 9

2 large zucchini ((thinly sliced lengthwise))
4 large heirloom tomatoes ((sliced thinly))
1 cup panko breadcrumbs
1/2 cup grated parmesan cheese
1 tbsp dried basil
1 tbsp dried oregano
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper

Steps:

  • Preheat oven to 375 degrees.
  • In a small bowl, combine basil, oregano, garlic powder, salt and pepper.
  • Spray an 11 X 13 casserole pan with non-fat cooking spray.
  • Place a layer of zucchini slices along bottom of pan. Sprinkle lightly, but evenly with the seasoning mix. Then place a layer of tomatoes on. Repeat layers until all tomatoes and zucchinis have been used.
  • Cover loosely with foil and bake in oven for about 25 minutes.
  • Remove from oven, and top casserole with parmesan cheese and then the panko breadcrumbs. Lightly mist with olive oil mister or non-fat cooking spray.
  • Return to oven, uncovered, and bake for another 20 minutes, or until cheese is melted and top is crusty.
  • When done cooking, remove from oven and let stand 10 minutes. Cut into 4 equally sized pieces and serve immediately.

Nutrition Facts : Calories 126 kcal, Carbohydrate 17.3 g, Protein 8.6 g, Fat 3.9 g, SaturatedFat 2.1 g, Cholesterol 10 mg, Sodium 171 mg, Fiber 5 g, Sugar 7.9 g, ServingSize 1 serving

ROASTED ZUCCHINI AND TOMATOES RECIPE



Roasted Zucchini and Tomatoes Recipe image

Roasted Zucchini and Tomatoes, a delicious oven-baked vegetable recipe with only 5 ingredients and ready in 40 minutes. Perfect as a side dish or as a topping for salads and bowls!

Provided by Kristina Todini, RDN

Categories     Salads + Side Dishes

Time 35m

Number Of Ingredients 6

2 pounds zucchini
1 pound cherry tomatoes
1 tablespoon olive oil
2 cloves garlic (sliced)
¼ cup fresh herbs (or 2 tablespoons dried herbs)
1 pinch salt and pepper

Steps:

  • Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Cut cherry tomatoes in half.
  • Season vegetables: Place sliced zucchini and tomatoes on a sheet pan and combine with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs that you prefer.
  • Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 30 minutes. 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.

Nutrition Facts : ServingSize 1 g, Calories 93 kcal, Carbohydrate 12 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 43 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 4 g

ZESTY PARMESAN-BREADCRUMB-CRUSTED ZUCCHINI



Zesty Parmesan-Breadcrumb-Crusted Zucchini image

The perfect answer to an easy side dish or snack.

Provided by Food City

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 40m

Yield 8

Number Of Ingredients 10

Pan spray
1 ½ pounds zucchini
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon Food Club® Dried Oregano
½ teaspoon red pepper flakes
½ teaspoon Food Club® Paprika
½ cup Food Club® Panko Breadcrumbs
¼ cup grated Belgioioso® Parmesan cheese
2 tablespoons Food Club® Extra-Virgin Olive Oil

Steps:

  • Preheat oven to 350 F. Spray an 8-inch or 9-inch round pie dish with pan spray.
  • Slice the zucchini into 1/8- to 1/4-inch slices. Arrange slices in a shingle fashion from the outside edge of the dish to the center.
  • Mix together the salt, spices, breadcrumbs, and Parmesan cheese. Stir in the oil to coat all the breadcrumbs.
  • Sprinkle the breadcrumb mixture over the zucchini. Make sure you get all the nooks and crannies of the zucchini slices.
  • Place in the oven for 30 to 35 minutes or until the breadcrumbs are golden brown and the zucchini is cooked through.

Nutrition Facts : Calories 78.3 calories, Carbohydrate 8.1 g, Cholesterol 3.3 mg, Fat 4.8 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 315 mg, Sugar 1.5 g

ZUCCHINI TOMATO BAKE



Zucchini Tomato Bake image

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

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

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

ROASTED GARLIC ZUCCHINI AND TOMATOES



Roasted Garlic Zucchini and Tomatoes image

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

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

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

BAKED TOMATOES WITH HAZELNUT BREAD CRUMBS



Baked Tomatoes with Hazelnut Bread Crumbs image

Provided by Ruth Cousineau

Categories     Tomato     Side     Bake     Vegetarian     Quick & Easy     Dinner     Summer     Healthy     Hazelnut     Potluck     Breadcrumbs     Gourmet     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

2 cups coarse fresh bread crumbs (from country bread, preferably whole-wheat)
4 to 6 large beefsteak tomatoes (about 3 pounds total)
1 1/2 tablespoons chopped lemon thyme or regular thyme, divided
1/2 stick unsalted butter
1 cup hazelnuts, toasted , any loose skins rubbed off, cooled, and coarsely chopped

Steps:

  • Preheat oven to 350°F with rack in middle. Butter a 2-quart shallow ceramic or glass baking dish.
  • Spread bread crumbs in a 4-sided sheet pan and toast in oven until dried and pale golden, about 15 minutes. Cool crumbs. Increase oven temperature to 450°F.
  • Thickly slice tomatoes and arrange, overlapping, in baking dish. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and sprinkle with 1 tablespoon thyme. Melt butter in a large heavy skillet over medium heat, then cook nuts and crumbs, stirring frequently, until golden, 4 to 5 minutes. Season with salt and pepper. Spoon evenly over tomatoes.
  • Bake until tomatoes are bubbling and crumbs are browned, 15 to 25 minutes. Cool to warm or room temperature and sprinkle with remaining 1/2 tablespoon thyme.

BAKED ZUCCHINI, HEIRLOOM TOMATOES, AND BREADCRUMBS



Baked Zucchini, Heirloom Tomatoes, and Breadcrumbs image

Try this recipe from talented chef Eric Ripert for a delicious new way to eat your vegetables.

Provided by Martha Stewart

Categories     Dinner Side Dishes

Number Of Ingredients 7

1/2 cup dried breadcrumbs
6 tablespoons extra-virgin olive oil
1 cup fresh basil leaves
1 clove garlic
Fine sea salt and freshly ground black pepper
3 small, ripe heirloom tomatoes, cored and halved
3 small zucchini, halved lengthwise

Steps:

  • Preheat oven to 400 degrees.
  • Place breadcrumbs, olive oil, basil, and garlic in the bowl of a food processor. Process, adding water as necessary to create a smooth paste; season with salt and pepper.
  • Arrange tomatoes and zucchini in a 9-by-13-inch baking dish; season with salt and pepper and spread breadcrumb mixture over vegetables. Transfer to oven and bake until vegetables are softened and breadcrumbs are golden brown, 12 to 15 minutes.

HEIRLOOM TOMATOES AND ZUCCHINI PIE



Heirloom Tomatoes and Zucchini Pie image

Well this was something my mom used to make. since then I have reinvented it and this is what I love to cook for summer. A slice of this ... a few slices of good skirt steak marinated and grilled and a fresh tossed salad. What more could you want? This is perfect!

Provided by SarasotaCook

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

1 frozen pie crust (thawed)
2 1/2 cups zucchini (cut into thin rounds, about 2 large zucchini)
3 heirloom tomatoes (I like to use a mix of purple, orange and red, thin sliced)
1 onion (small and cut in half and thin sliced)
3 ounces parmesan cheese, grated
4 ounces mozzarella cheese, shredded
4 ounces mayonnaise
1 cup dried breadcrumbs
1 tablespoon butter
2 tablespoons fresh parsley
1 teaspoon dried thyme
1 tablespoon olive oil, to cook the zucchini
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Steps:

  • Pie crust -- Preheat oven to 450 degrees and unfold your thawed pie crust in a pie plate and pork a few holes in it before baking. Bake 5-8 minutes to blind bake or slightly brown before adding the filling. Just lightly brown. Follow the directions of the pie crust.
  • Vegetables -- Pre-cook the zucchini. I like to just bake on a cookie sheet lined with foil or parchment paper for 5-10 minutes. I drizzle with olive oil, salt and pepper and just spread out and bake at 400 degrees, until slightly cooked but not too soft. You just want them to get a head start is all.
  • Make the pie -- Put the zucchini slices on the bottom of the pie crust after it comes out of the oven and slightly cooled. Top the zucchini with the thin onion rings, and now top with the heirloom tomatoes, it is fun to alternate the colors if you have them. If not, just layer them slightly overlapping to top the zucchini.
  • Cheese mixture -- In a small bowl mix the cheese, mayo, parsley, thyme, salt and pepper.
  • Spread the mixture over tomatoes. In a small bowl, melt the tablespoon of butter in the microwave and then add the bread crumbs and mix well. Top the tomato pie with the bread crumbs and bake 15-20 minutes at 425 degrees until golden brown.

Nutrition Facts : Calories 282.9, Fat 15.9, SaturatedFat 6.8, Cholesterol 24.4, Sodium 747.2, Carbohydrate 24, Fiber 2, Sugar 2.8, Protein 11.1

ROASTED GOLDEN ZUCCHINI WITH BREADCRUMBS



Roasted Golden Zucchini With Breadcrumbs image

This is a wonderful way to cook your fresh zucchini, but you could throw in other veggies as well, such as eggplant, asparagus, tomatoes, etc. - with garlic, herbs, and breadcrumbs. Be careful not to add any other herbs or more than what is called for, so that the zucchini taste is not overwhelmed.

Provided by mcbathr

Categories     Vegetable

Time 40m

Yield 1 Cup, 3 serving(s)

Number Of Ingredients 12

1 pepper, red, stemmed, seeded, quartered
4 zucchini, cut lengthwise into thin slices (can be yellow or green)
1 tablespoon olive oil (Extra-virgin)
6 tablespoons olive oil, divided (extra virgin)
2 garlic cloves, finely chopped
1/4 cup onion, diced
1/2 teaspoon dry crushed red pepper
1 cup breadcrumbs
2 tablespoons sherry wine vinegar
1/4 cup Italian parsley, fresh, chopped
2 tablespoons oregano, fresh, chopped
1 tablespoon rosemary, fresh, chopped

Steps:

  • Preheat oven to broil. Arrange vegetables on baking sheet. Brush with oil; sprinkle with salt and pepper. Put in oven, until softened and slightly browned, moving occasionally for even cooking, about 5-10 minutes. Keep an eye on it as it cooks very fast! Removed from oven and cover with foil while preparing the rest of the dish.
  • Heat 3 tablespoons olive oil in medium skillet over medium heat. Add garlic, onion and crushed red pepper; stir until fragrant, about 1 minute. Add breadcrumbs; stir until golden, about 3 minutes. Throw in rosemary. Season breadcrumb to taste with salt; scrape into bowl.
  • Place vinegar in another small bowl; whisk in 3 tablespoons oil. Mix in parsley and oregano. Season to taste with salt.
  • Arrange vegetables on platter. Spoon herb dressing over; sprinkle with breadcrumbs. Bake in 400 degree oven for 10 minutes or until breadcrumb topping is slightly crispy.

Nutrition Facts : Calories 478.2, Fat 34.4, SaturatedFat 5, Sodium 289.2, Carbohydrate 37, Fiber 5.1, Sugar 9.5, Protein 8.5

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From runningtothekitchen.com


ZUCCHINI WITH BUTTERED BREADCRUMBS – HOMEMADE ITALIAN COOKING
2015-05-18 Cut zucchini in 1 inch chunks. Add butter and olive oil to skillet and heat over medium heat until bubbly. Add garlic, shallots and zucchini to pan, and cook for 5-7 minutes until slightly browned. Add salt, black and red pepper. Sprinkle breadcrumb over top and mix in.
From homemadeitaliancooking.com


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