Italian Roasted Zucchini And Tomatoes Recipes

ROASTED ZUCCHINI & TOMATOES

Steps:

• In a large bowl, toss zucchini and tomatoes with a drizzle of olive oil and stir to coat. Stir in balsamic vinegar, and add a generous sprinkle of salt and pepper.
• Spread veggie mixture out onto a baking sheet. Roast at 375 degrees for 30-45 minutes, or until you've reached your desired doneness (30 minutes will give you a more crisp-tender texture, while 45 minutes will give you some caramelization on the tomatoes that I like)

ROASTED ZUCCHINI WITH TOMATOES

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the zucchini and tomato slices side by side in an appropriately sized baking dish.
• Once they are all attractively arranged, drizzle with the olive oil, and sprinkle with the minced garlic and thyme.
• Season with salt and pepper, and cook until golden and tender for about 25 to 30 minutes, basting with the juices halfway through.
• Serve warm or at room temperature for the best flavor.

ITALIAN ROASTED ZUCCHINI AND TOMATOES

Steps:

• Preheat oven to 400 degrees.
• Add the zucchini, tomatoes, onion, olive oil, Italian seasoning, salt, and ground black pepper to a bowl. Toss well to coat.
• Transfer the vegetables to a large baking sheet and roast for 25 minutes.
• Remove the vegetables from oven, top with the parmesan cheese, and return to the oven. Promptly turn off the heat, and allow the veggies to remain in the hot oven for five minutes.
• Serve immediately with fresh chopped Italian parsley for garnish.

ITALIAN BAKED ZUCCHINI AND TOMATOES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, toss the zucchini, tomatoes, and garlic with the olive oil. Add the Italian seasoning, salt, pepper, and Parmesan cheese, and toss again.
• Pour the mixture into a 2-quart casserole dish and bake uncovered for 30 to 35 minutes.
• Remove from the oven, garnish with the parsley and serve.

ROASTED ITALIAN ZUCCHINI AND TOMATOES RECIPE

Steps:

• Preheat oven to 375 F. Add all ingredients to a large bowl, season to taste, and gently toss everything. Place the vegetables on a parchment lined baking sheet. Roast in the oven 25 to 30 minutes.

ROASTED GARLIC ZUCCHINI AND TOMATOES

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.

TO DIE FOR ZUCCHINI AND TOMATOES !!!!

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.

ITALIAN STEWED ZUCCHINI AND TOMATOES

Steps:

• Cook chopped bacon until done, but not crispy.Drain and set aside.
• Saute sliced zucchini in large skillet, tossing in chopped onion, at the last moment adding crushed garlic cloves.
• Transfer to 6-8 qt pot, adding bacon and canned tomatoes, seasonings and more garlic, plus just enough water to make sure everything is covered. C over and cook over medium-low heat until zucchini is tender, keeping an eye on the fluid.
• Optional: Top with parmesan or grated mozzarella.