Tomato Zucchini And Cheese Toss Recipes

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ZUCCHINI STUFFED TOMATOES



Zucchini Stuffed Tomatoes image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 9

4 large plum tomatoes
Salt and sugar
1 1/2 pounds zucchini
1 teaspoon salt
3 shallots, sliced
2 tablespoons olive oil
3 tablespoons fresh parsley
1 1/2 teaspoons fresh thyme
1/2 pound grated Gruyere

Steps:

  • Preheat the broiler. Cut the tomatoes in 1/2 crosswise. Scoop out the centers leaving the outer thick flesh intact. Sprinkle the interior shells of the tomatoes with a couple pinches of salt and sugar, and invert them on a paper towel lined plate to drain until ready to stuff.
  • With the grating attachment of a food processor or on the large-holed side of a box grater, grate the zucchini, and place it in a strainer. Toss the zucchini with 1 teaspoon salt and place the strainer over a bowl to catch the juices. Allow to drain for 5 to 10 minutes.
  • In a large heavy skillet, saute the shallots in 2 tablespoons olive oil, until they begin to caramelize. Meanwhile squeeze the zucchini to release as much water as possible.
  • Turn the heat up on the shallots, add the dry zucchini to the pan, and saute the zucchini with the shallots for 5 minutes.
  • Add chopped parsley and thyme, and then toss the zucchini with the cheese, reserving 1/4 cup of the cheese for topping.
  • Stuff the tomatoes with the filling, mounding it slightly, and sprinkle with remaining cheese. Place tomato halves in a flameproof baking dish and broil them until the tops are golden. Serve hot.

Nutrition Facts : Calories 321 calorie, Fat 25 grams, SaturatedFat 11.5 grams, Cholesterol 62 milligrams, Sodium 318 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 18 grams, Sugar 3 grams

CHEESY ZUCCHINI PACKETS WITH ROASTED TOMATOES



Cheesy Zucchini Packets with Roasted Tomatoes image

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.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 servings

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

Steps:

  • 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.

ZUCCHINI AND CHEESE



Zucchini and Cheese image

This is a quick and easy summer meal or side dish.

Provided by JUZELLA

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 4

Number Of Ingredients 7

2 tablespoons unsalted butter
1 large zucchini, chopped
1 large white onion, chopped
4 tomatoes, chopped
1 large green bell pepper, chopped
dried Italian seasoning to taste
1 (8 ounce) package shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
  • Melt the butter in a skillet over medium heat. Stir in the zucchini and onion, and cook 5 minutes, or until onion is golden brown.
  • In the prepared casserole dish, mix the zucchini, onion, tomatoes, and green pepper. Season with Italian seasoning, and top with cheese.
  • Bake 25 minutes in the preheated oven, or until cheese is melted and bubbly.

Nutrition Facts : Calories 252.6 calories, Carbohydrate 14.7 g, Cholesterol 51.1 mg, Fat 15.2 g, Fiber 3.9 g, Protein 16.5 g, SaturatedFat 9.4 g, Sodium 364.4 mg, Sugar 7.9 g

ZESTY TOMATO ZUCCHINI TOSS



Zesty Tomato Zucchini Toss image

Summer barbecues at our 10-acre spread usually include this tangy salad because it goes so well with grilled met. Everyone loves the flavor-I know this for a fact because they always come back for seconds!

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10-12 servings.

Number Of Ingredients 11

6 medium fresh tomatoes, sliced
3 medium zucchini, sliced
1 medium red onion, sliced into rings
1/4 cup minced fresh parsley
DRESSING:
2/3 cup vegetable oil
1/2 cup white wine vinegar
2 teaspoons minced fresh basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

Steps:

  • In a large bowl, layer tomatoes, zucchini, onion and parsley. Whisk together dressing ingredients; pour over vegetables. Chill before serving.

Nutrition Facts :

TOMATO ZUCCHINI CASSEROLE



Tomato Zucchini Casserole image

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

Provided by DELTAQUEEN50

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h15m

Yield 4

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

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.

Nutrition Facts : Calories 459.9 calories, Carbohydrate 23.8 g, Cholesterol 90.9 mg, Fat 32.2 g, Fiber 3.4 g, Protein 20.8 g, SaturatedFat 19.7 g, Sodium 953.6 mg, Sugar 5.6 g

TOMATO ZUCCHINI CASSEROLE



Tomato Zucchini Casserole image

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

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

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

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.

Nutrition Facts :

TOMATO AND ZUCCHINI CASSEROLE WITH CRISP CHEDDAR TOPPING



Tomato and Zucchini Casserole With Crisp Cheddar Topping image

This casserole is a modern twist on an old favorite, the tomato-zucchini bake. But instead of a Parmesan and bread-crumb topping, this one is covered in a savory oat and Cheddar crumble that crisps and browns in the oven. Dollops of garlicky, herbed ricotta make the casserole wonderfully rich and creamy, while olives liven it up with their salty tang. This is equally good warm or at room temperature, preferably served within four hours of baking so the topping stays crunchy. Or you could make it the night before and reheat it in a 375-degree oven until bubbling. It makes an excellent side dish or meatless main course.

Provided by Melissa Clark

Categories     dinner, casseroles, main course

Time 1h

Yield 8 servings

Number Of Ingredients 15

5 tablespoons cold unsalted butter, cubed, more for buttering casserole dish
1 1/2 cups whole milk ricotta
1/2 cup fresh basil or mint leaves
2 garlic cloves, finely grated or minced
2 1/2 pounds tomatoes, cut into 1 1/2-inch wedges
1 pound slim zucchini, thinly sliced
1 teaspoon fine sea salt, more as needed
1/2 cup high-quality pitted black olives, roughly chopped
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup shredded Cheddar cheese
1 1/2 teaspoons fresh chopped oregano or marjoram
3/4 teaspoon finely grated lemon zest
Pinch cayenne pepper
Extra-virgin olive oil, as needed

Steps:

  • Heat oven to 400 degrees and butter a 9- by 13-inch casserole dish or 2-quart gratin dish.
  • In a food processor or blender, purée the ricotta, basil and garlic.
  • Toss tomatoes, zucchini and 1 teaspoon salt in casserole to combine, then spread into an even layer. Dollop with ricotta mixture and scatter olives evenly across the top.
  • In a medium bowl, combine flour, oats, cheese, oregano or marjoram, lemon zest, cayenne and a large pinch of salt. Use your fingertips to work in the 5 tablespoons butter; you should end up with small clumps. Scatter clumps over vegetables, then drizzle liberally with olive oil.
  • Bake until golden and bubbly, 35 to 45 minutes. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 21 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 11 grams, Sodium 444 milligrams, Sugar 5 grams, TransFat 0 grams

BAKED ZUCCHINI AND TOMATOES WITH CHEESE



Baked Zucchini and Tomatoes With Cheese image

Enjoy this zucchini and tomato dish with grilled meat, fish, or chicken. The vegetables are baked with fresh tomatoes and a melty cheese topping.

Provided by Diana Rattray

Categories     Side Dish

Time 50m

Yield 6

Number Of Ingredients 10

4 small zucchini , ends removed, cut crosswised into 1/2-inch slices
2 large tomatoes, cored, sliced into slices, and quartered
1 small onion, peeled and finely chopped
3 cloves garlic, finely minced
1/2 teaspoon kosher salt
1/2 teaspoon dried basil
1/8 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
8 ounces fontina cheese, shredded
1/4 cup shredded Parmesan cheese

Steps:

  • Gather the ingredients.
  • Preheat oven to 350 F. Grease a 2-quart baking dish.
  • In a large bowl, combine zucchini and tomatoes; sprinkle with finely chopped onion, minced garlic, salt, basil, and pepper. Toss vegetables to blend thoroughly; drizzle with olive oil and toss again to coat vegetables.
  • Transfer vegetables into prepared baking dish.
  • Bake for 25 minutes.
  • Top with fontina cheese and sprinkle with Parmesan cheese; continue baking for 10 to 15 minutes longer.

Nutrition Facts : Calories 257 kcal, Carbohydrate 8 g, Cholesterol 40 mg, Fiber 2 g, Protein 12 g, SaturatedFat 9 g, Sodium 415 mg, Sugar 4 g, Fat 21 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

TO DIE FOR ZUCCHINI AND TOMATOES !!!!



To Die For Zucchini And Tomatoes !!!! image

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

Provided by Shirl J 831

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

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

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.

ZUCCHINI VEGETABLE TOSS



Zucchini Vegetable Toss image

Sure, zucchini gets star billing in this zesty summer vegetable toss. But let's hear it for the snow peas and tomatoes, too, for adding color and flavor.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 8

3 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil
1 onion, thinly sliced
1 clove garlic, minced
1 tsp. dried Italian seasoning
1 lb. zucchini (about 3), cut diagonally into 1/2-inch-thick slices
1 cup snow peas
1 cup cherry tomatoes, halved
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat dressing in large skillet on medium-high heat. Add onions, garlic and seasoning; cook 3 min., stirring occasionally. Add zucchini; cook and stir 4 to 5 min. or until crisp-tender.
  • Stir in snow peas and tomatoes; cook 2 to 3 min. or until heated through, stirring occasionally.
  • Sprinkle with cheese; cover. Remove from heat. Let stand 1 min.

Nutrition Facts : Calories 30, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

TOMATO ZUCCHINI AND CHEESE TOSS



Tomato Zucchini and Cheese Toss image

Make and share this Tomato Zucchini and Cheese Toss recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups cherry tomatoes or 2 cups grape tomatoes, halved
2 cups sliced zucchini (cut in half lengthwise, cut into 1/4-inch slices)
1 cup cubed monterey jack cheese or 1 cup sharp white cheddar cheese
1/2 cup thinly sliced sweet onion (optional)
1/2 cup prepared balsamic vinaigrette
2 tablespoons chopped fresh basil leaves
1 tablespoon dijon-style mustard
1 teaspoon sugar

Steps:

  • Combine dressing, basil, mustard and sugar in 1-cup glass measure; mix well.
  • Combine tomatoes, zucchini and cheese (and optional onions) in large bowl.
  • Pour dressing over salad ingredients; mix well to coat.

Nutrition Facts : Calories 133.7, Fat 8.9, SaturatedFat 5.5, Cholesterol 25.1, Sodium 160.2, Carbohydrate 6.1, Fiber 1.5, Sugar 4.7, Protein 8.4

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From myrecipes.com


CHEESY ZUCCHINI TOMATO ONION CASSEROLE - 2 COOKIN MAMAS
2020-08-30 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 ...
From 2cookinmamas.com


ZUCCHINI BAKED WITH TOMATOES AND CHEESE - BOSSKITCHEN
Cook on this side for another 3-4 minutes. Put 1/4 of the tomatoes, cut into thin slices 3-4 mm thick, into a baking dish. Top with 1/4 of the fried zucchini. Season with salt, grind with 1/4 of finely grated hard parmesan. Cut the mozzarella into thin slices or grate on a …
From bosskitchen.com


51 BEST ZUCCHINI RECIPES - PARADE.COM
2022-06-21 Monterey Jack Turkey Burgers with Zucchini-Tomato Sauté. The Monterey Jack cheese mixed into the ground turkey helps make these patties flavorful and …
From parade.com


ZUCCHINI TOMATO BAKED CASSEROLE - RECIPES | COOKS.COM
14 hours ago Coat a large shallow casserole dish with a thin layer of olive oil. Layer the zucchini slices alternately with the tomato slices, overlapping slightly. Sprinkle the ... oven to 400°F. Bake the casserole for about 30 ... or at room temperature.
From cooks.com


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