Cheesytomatozucchinicasserole Recipes

CHEESY ZUCCHINI TOMATO ONION CASSEROLE

Steps:

• Preheat oven to 375 degrees. Lightly coat an 8x8-inch baking dish with olive oil.
• Prepare vegetables by cutting zucchini in half lengthwise then slicing. Dice tomato and slice onion thinly.
• In a large bowl, toss the vegetables together with Italian seasoning and salt and pepper to taste.
• Place in prepared baking dish and drizzle a little more olive oil over vegetables. Cover with foil and bake for 30 minutes.
• While zucchini is baking, grate both cheeses.
• Remove casserole from oven, uncover, and sprinkle cheeses over top of vegetables.
• Place back in oven and bake, uncovered, for another 30 minutes.

ZUCCHINI, TOMATO & CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Slice zucchini into 1/4 inch slices.
• Put flour in a zip lock bag and add sliced zucchini.
• Shake until zucchini is lightly coated.
• Pour 1/4 inch olive oil into a non-stick skillet over medium heat.
• Brown zucchini on both sides until lightly brown.
• Drain on paper towels& let cool.
• Combine sour cream, basil, oregano, garlic powder& salt.
• Slice tomatoes.
• Spray a casserole dish with cooking spray.
• Put a layer of zucchini in the bottom of the dish.
• Sprinkle 1/4 cup parmesan cheese on top.
• Add a layer of sliced tomatoes.
• Spread 1/2 sour cream mixture on top of tomatoes.
• Add 1/2 mozzarella cheese on top of sour cream.
• Repeat layers ending with mozzarella cheese.
• Put in the oven and bake for 25-30 minutes until it bubbles and the cheese is melted and lightly browned.
• Remove from the oven and let it sit for a few minutes before serving.

CHEESY ZUCCHINI-TOMATO CASSEROLE

Steps:

• Set oven to 350 dgrees.
• Butter a 2-qt baking dish.
• In a large skillet, heat about 2 tablespoons butter in a large skillet over medium-high heat.
• Add in zucchini, garlic, onion, dried basil and cayenne (if using) saute stirring until crisp-tender; drain well.
• In a bowl combine tomatoes, Velveeta cheese cubes, breadcrumbs, eggs and dried parsley flakes; mix to combine, then stir into the zucchini mixture.
• Stir 1-2 tablespoons butter.
• Season with salt and black pepper to taste.
• Transfer to a baking dish.
• Bake, uncovered for 25-30 minutes or until bubbly.
• Let stand 10 minutes before serving.

TOMATO ZUCCHINI CASSEROLE

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.

ZUCCHINI AND TOMATO CASSEROLE

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.

ZUCCHINI TOMATO CASSEROLE

Steps:

• In a large skillet, saute zucchini in 2 tablespoons butter until crisp-tender; drain well. In a bowl, combine the remaining ingredients. Stir in the zucchini and remaining butter. Transfer to an ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving.