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Tomato Zucchini And Cheese Toss


light, cool side dish for summer meals. makes good use of your garden tomatoes and zucchini.

Time: 10 minutes


  • combine dressing , basil , mustard and sugar in 1-cup glass measure
  • mix well
  • combine tomatoes , zucchini and cheese in large bowl
  • pour dressing over salad ingredients
  • mix well to coat

tomato zucchini and cheese toss image

Number Of Ingredients: 8


  1. cherry tomatoes
  2. zucchini
  3. monterey jack cheese
  4. sweet onion
  5. balsamic vinaigrette
  6. fresh basil leaves
  7. dijon-style mustard
  8. sugar


"A co-worker shared this flavorful medley of tomatoes and zucchini with me many years ago," recalls Jan Clark of Salt Lake City, Utah. "It's a wonderful way to use up garden produce in the summer when it's plentiful."

Recipe From

Provided by Taste of Home

Time 10m

Yield 8 servings.


  • In a serving bowl, combine the zucchini, tomatoes and onions. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over zucchini mixture and toss gently to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Zucchini Tomato Toss image

Number Of Ingredients: 10


  • 4 cups thinly sliced zucchini
  • 2 medium tomatoes, cut into wedges
  • 1/4 cup thinly sliced green onions
  • 3/4 cup red wine vinegar
  • 2/3 cup vegetable oil
  • 1 garlic clove, minced
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • Dash to 1/8 teaspoon pepper


This recipe is always a hit. In fact, I usually have to double it, and still there are no leftovers. The crumb topping is flavored with bits of onion.-Alison Relkov, Cochrane, Alberta

Recipe From

Provided by Taste of Home

Time 40m

Yield 6 servings.


  • 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.

Tomato Zucchini Casserole image

Number Of Ingredients: 12


  • 1 cup shredded cheddar cheese
  • 1/3 cup shredded mozzarella cheese
  • 1 teaspoon minced fresh basil or 1/2 teaspoon dried basil
  • 1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 small zucchini, thinly sliced
  • 1/4 cup butter, divided
  • 2 medium tomatoes, thinly sliced
  • 2 tablespoons finely chopped onion
  • 1/2 cup dry bread crumbs


Thin strips of zucchini sub in for gluten-packed pasta dough in these baked triple cheese-stuffed raviolis. If you don't have a mandoline, a simple vegetable peeler makes perfect zucchini ribbons.

Recipe From

Provided by Food Network Kitchen

Time 1h20m

Yield 4 servings


  • Preheat the oven to 425 degrees F. Put a rack on a baking sheet.
  • Use a mandoline or vegetable peeler to make ribbons from the entire length of each zucchini, as wide as possible (the first few may be too skinny). Make 48 ribbons total (you should get 12 from each zucchini). Lie the ribbons flat on the rack on the baking sheet (it's ok if they overlap slightly) and sprinkle with 1 teaspoon salt. Let sit for 10 minutes, then pat completely dry with paper towels.
  • Put the tomatoes in a large bowl and toss with the Italian seasoning, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds black pepper. Arrange the tomatoes cut-side down in a 9-by-13-inch baking dish. Bake until soft to the touch and some of the juices have been released, about 25 minutes.
  • Meanwhile, mix the ricotta, mozzarella, goat cheese, lemon zest, 1 teaspoon salt and a few grinds black pepper in a medium bowl. Lay out 2 zucchini ribbons lengthwise and slightly overlapping, then top with 2 more ribbons crosswise and slightly overlapping, to make a cross. Spoon a heaping tablespoon of the cheese mixture in the middle of the zucchini cross. Tightly fold the zucchini over the cheese mixture one ribbon at a time, alternating between the crosswise strips and the lengthwise strips, so you end up with 1 zucchini square. Repeat with the remaining ribbons and filling. Drizzle with the remaining tablespoon olive oil and season with salt and pepper.
  • Put the zucchini packs on top of the roasted tomatoes and bake until the zucchini is softened and the cheese is melted, 10 to 12 minutes.
  • Meanwhile, toss the arugula with the lemon juice and divide among 4 plates. Spoon the tomatoes and zucchini onto the plates and drizzle with olive oil.

Cheesy Zucchini Packets with Roasted Tomatoes image

Number Of Ingredients: 10


  • 4 large zucchinis (about 3 pounds)
  • Kosher salt and freshly ground black pepper
  • 12 medium plum tomatoes (about 3 pounds), halved crosswise and tops trimmed
  • 2 teaspoons Italian seasoning
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 cup whole-milk ricotta (about 10 ounces)
  • 1 cup shredded mozzarella (about 8 ounces)
  • 1 ounce herbed goat cheese
  • Zest of 1/2 lemon plus juice of 1 lemon
  • 4 cups baby arugula


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

Recipe From

Provided by Shirl J 831

Time 30m

Yield 4-6 serving(s)


  • 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.

To Die For Zucchini And Tomatoes !!!! image

Number Of Ingredients: 10


  • 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


A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.

Recipe From

Provided by DELTAQUEEN50

Time 1h15m

Yield 4


  • 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 Zucchini Casserole image

Number Of Ingredients: 11


  • 1 ½ cups grated Cheddar cheese
  • ⅓ cup grated Parmesan cheese
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 2 medium zucchinis, thinly sliced
  • 5 plum tomatoes, thinly sliced
  • ¼ cup butter
  • 2 tablespoons finely chopped onion
  • ¾ cup fine bread crumbs


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.

Recipe From

Provided by SweetBasil

Time 33m

Yield 4


  • 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.

Roasted Garlic Zucchini and Tomatoes image

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

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