Tomato And Zucchini Casserole Recipes

TOMATO AND ZUCCHINI CASSEROLE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In 12-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add zucchini, salt and pepper; cook 7 to 10 minutes, stirring frequently, until crisp tender. Stir in garlic; cook 30 to 60 seconds or until fragrant. Remove from heat.
• Add tomatoes and 1/4 cup basil to zucchini mixture, stirring to combine; transfer to baking dish. Top with Italian cheese blend.
• In small bowl, mix bread crumbs, Parmesan cheese and remaining 1 tablespoon olive oil. Sprinkle on top of shredded cheese layer in baking dish. Bake 30 to 35 minutes or until cheese is melted and vegetables are tender. Top with additional chopped fresh basil.

ZUCCHINI TOMATO CASSEROLE

Steps:

• Preheat oven to 375˚F.
• Grease a 9-inch baking dish with a little butter. Set aside.
• Prepare the cream cheese mixture by combining cream cheese, milk, basil, and ground nutmeg in a bowl. Set aside.
• Layer half of the zucchini slices on the bottom of the baking dish.
• Sprinkle with a bit of salt and pepper.
• Add a layer of sliced tomatoes over the zucchini slices.
• Sprinkle with half of the garlic and half of the fresh basil.
• Add a layer of HALF of the cream cheese blend over the tomatoes; sprinkle with half of the shredded Italian cheese.
• Repeat one more layer of zucchini slices; add a bit of salt and pepper.
• Repeat one more layer of tomato slices; add the rest of the garlic and fresh basil.
• Spread a layer of the remaining cream cheese mixture and sprinkle the rest of the shredded Italian cheese.
• Dot with slices of butter.
• Bake for 22 to 25 minutes, or until mixture is bubbly, browned, and veggies are tender.
• Remove from oven and let stand 10 minutes.
• Garnish with fresh basil; cut and serve.

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.

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.

LIGHT SPICY ZUCCHINI AND TOMATO CASSEROLE

Steps:

• Preheat the oven broiler. Slice the zucchini on a sharp angle about 1/2-inch thick and place on a baking sheet lined with foil and nonstick cooking spray. Coat the zucchini with nonstick cooking spray and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil, flipping once, until just golden, 6 to 8 minutes. Reduce the oven temperature to 425 degrees F.
• Meanwhile, heat the oil in a medium pot set over medium-high heat. Add the garlic and jalapeno and cook until softened, 2 to 3 minutes. Add the chili powder, cumin and tomatoes. Continue to cook until the tomatoes are soft and the sauce is thickened, about 10 minutes. Remove from the heat, lightly mash with a fork and season with salt and pepper.
• Coat an 8-inch square baking dish with cooking spray. Place about 1/2 of the zucchini in the bottom of the dish and top with 1/2 of the tomato sauce. Repeat the layers and cover with foil. Bake until bubbly and hot, about 20 minutes. Remove the foil, sprinkle with the cheese and continue to bake until the cheese is melted and lightly browned, about 10 minutes. Let stand 10 minutes, sprinkle with the cilantro.

POTATO, ZUCCHINI, AND TOMATO GRATIN

Steps:

• Preheat oven to 375 degrees with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Using a mandoline or a very sharp knife, slice potatoes and zucchini as thinly as possible into rounds. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper. Drizzle with remaining 4 teaspoons oil, and sprinkle with thyme and cheese.
• Cover with foil; bake until potatoes are tender, 35 to 45 minutes. Remove foil; continue baking until top is golden brown, about 25 minutes more. Remove from oven; and serve immediately.

TOMATO AND ZUCCHINI CASSEROLE WITH CRISP CHEDDAR TOPPING

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.

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.

TOMATO/ZUCCHINI CASSEROLE

Steps:

• Preheat over to 375°F/190°C.
• Combine cheeses, herbs, garlic, (optional salt), black pepper.
• Thinly slice zucchini and tomatoes.
• Butter an 8 inch, square pan.
• Arrange 1/2 the zucchini slices in the pan.
• Sprinkle with 1/4 of the cheese/seasonings mixture.
• Add 1/2 the tomato slices
• Sprinkle again with 1/4 of the cheese/seasonings mixture.
• Add and arrange remainder of the zucchini slices
• Sprinkle again with 1/4 of the cheese/seasonings mixture.
• Top with remaining tomato slices.
• Sprinkle with remaining 1/4 cheese/seasonings mixture.
• In a small skillet melt butter and saute onion until soft.
• Add bread crumbs and stir until the butter is absorbed.
• Spread evenly over casserole.
• Cover loosely and bake in preheated oven for 30 minutes.
• Remove cover and continue baking for additional 20 - 25 minutes longer until top is crusty.

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, 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.