Squash Zucchini And Tomato Casserole Recipes

TOMATO ZUCCHINI SQUASH SKILLET

Steps:

• Melt butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 8 minutes. Stir in the zucchini and yellow squash; cook until tender, 10 to 15 minutes. Mix in the tomatoes and cook until they start to break down, about 5 more minutes. Season with kosher salt and black pepper.

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.

TOMATO-POTATO-ZUCHINNI-SUMMER SQUASH "CASSEROLE"

Steps:

• STEP 1: Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Sauté onions in a skillet with olive oil until softened (roughy 5 minutes) then add the garlic until fragrant (about 1-2 minutes). STEP 2: While the onion and garlic are sauteing, thinly slice the rest of the vegetables. Slice them into the same shape. I used a mandolin but you could also use a food processor or by hand as well(just try to get them to be as close to the same thickness as possible) STEP 3: Spray the inside of an 8X8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper,thyme, and rosemary. STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

SQUASH, ZUCCHINI, AND TOMATO CASSEROLE

Steps:

• Preheat oven to 350°. Spray a 3½-quart oval baking dish with cooking spray.
• In a large bowl, toss together squash, zucchini, oil, salt, and 1 teaspoon pepper. In a medium bowl, stir together bread crumbs, next 4 ingredients, and remaining 1 teaspoon pepper. Spread half of bread crumb mixture in bottom of prepared pan. Arrange squash, zucchini, and tomatoes in a spiral pattern over bread crumb mixture. Sprinkle remaining bread crumb mixture on top of vegetables, and cover with foil.
• Bake for 30 minutes. Uncover and bake 30 minutes more or until vegetables are tender and bread crumbs are golden brown.

SQUASH ZUCCHINI AND TOMATO BAKE

Steps:

• Preheat oven to 350 degrees. Spray a square baking dish with non-stick cooking spray.
• Lay sliced vegetables on a flat surface. Mix dry seasonings together and sprinkle over vegetables.
• Stack vegetables, alternating zucchini, yellow squash, and tomato, and stand in the baking dish creating three to four rows.
• Pour olive oil over the vegetables and top with Parmesan cheese.
• Bake for 30 to 45 minutes depending on desired tenderness.

TOMATO ZUCCHINI CASSEROLE

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.

HEALTHY ZUCCHINI TOMATO BAKE

Steps:

• Preheat oven to 350 and spray a pie dish or 8x8 baking dish with oil
• Slice the tomato and squash into 1/4 inch thick slices.
• Layer the squash and tomato in a pattern, side by side until the pan is full
• Whisk together chopped basil, olive oil, salt, pepper and Parmesan cheese. Pour it over vegetable mixture until covered.
• Bake at 350 for 20-25 minutes until vegetables are slightly tender. If you like your vegetables cooked well, keep the dish in the oven for an extra 5-10 minutes.
• Optional: Top with additional parmesan and optional hot pepper flakes

SAUTEED SQUASH WITH TOMATOES & ONIONS

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add zucchini; cook and stir 3 minutes., Stir in tomatoes, salt and pepper; cook and stir until squash is tender, 4-6 minutes longer. Serve with a slotted spoon.

ZUCCHINI TOMATO CASSEROLE WITH GROUND BEEF

Steps:

• Brown and drain ground beef. Season to taste with salt and pepper. Set aside.
• In a 13 x 9 inch baking dish that has been sprayed with nonstick cooking spray layer sliced zucchini so that they are overlapping and covering the entire bottom of the pan.
• Sprinkle with chopped onion and frozen corn. Arrange tomato slices over the casserole.
• Sprinkle with sugar, salt, pepper and dried oregano.
• Add the cooked and drained ground beef over the casserole. Top with shredded cheese and bread crumbs.
• Bake in a preheated 400 degree F oven for 20- 25 minutes. The casserole is done with the zucchini is fork tender and the cheese is melted.

BAKED ZUCCHINI TOMATO AND MOZZARELLA CASSEROLE

Steps:

• Preheat oven to 375F.
• Wash the zucchini and the tomatoes.
• Slice the zucchini and place the round pieces in a bowl.
• Sprinkle salt, pepper and a little bit of garlic powder over them and mix gently to coat the vegetables. Set aside.
• Repeat the step with the sliced tomatoes.
• Butter an 8x8-inch glass baking dish and arrange the slices of zucchini in the dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern.
• Bake in the oven for about 20 minutes.
• Remove and add the crushed garlic and the shredded cheddar cheese. Bake for another 5 minutes.
• Serve hot with fresh chopped parsley on top.

SAUTEED GARLIC-PARMESAN ZUCCHINI SQUASH AND TOMATOES

Steps:

• Heat olive oil and butter in a 12-inch non-stick skillet over medium-high heat. Add in zucchini and squash and saute 2 minutes.
• Add in tomatoes then evenly sprinkle in Italian seasoning, garlic powder, and season with salt and pepper to taste (about 3/4 tsp salt and 1/4 tsp pepper).
• Continue to saute, tossing occasionally, until squash is tender and tomatoes are beginning to burst, about 3 - 5 minutes longer.
• Sprinkle in half the parmesan and toss then sprinkle remaining parmesan over top. Serve warm.