Tomato Zucchini And Oregano Slice Recipes

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

Ingredients

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 & OREGANO SLICE (21 DAY WONDER DIET: DAY 20

Tomato, Zucchini & Oregano Slice (21 Day Wonder Diet: Day 20 image

This is Day 20: Lunch, on the 21 day Wonder Diet. This is yummy either hot or cold, and can be made the night before. This lunch is to be followed by an afternoon snack of 125g strawberries.

Provided by Sara 76

Categories Lunch/Snacks

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

125 g cherry tomatoes
1 egg
3 egg whites
1/3 cup low fat cottage cheese
1 garlic clove, crushed
1 small zucchini, grated
2 tablespoons oregano, chopped coarsely
30 g Baby Spinach

Steps:

Preheat oven to 200°C Line a small loaf pan with a strip of baking paper.
Place tomatoes in pan. Bake for 10 minutes.
Meanwhile, combine egg, egg whites, cheese and garlic in medium jug.
Remove tomatoes from oven, reduce oven temperature to 160°C.
Sprinkle tomatoes with zucchini and oregano. Pour over egg mixture. Bake about 25 minutes or until set.
Serve slice with spinach.

Nutrition Facts : Calories 131.3, Fat 3.8, SaturatedFat 1.3, Cholesterol 108.8, Sodium 292.8, Carbohydrate 9.2, Fiber 2.6, Sugar 4.3, Protein 15.9

BAKED ZUCCHINI WITH TOMATOES

Baked Zucchini With Tomatoes image

Provided by Pierre Franey

Categories easy

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 small zucchini, about 3/4 pound
3 ripe plum tomatoes, about 1/2 pound
Salt and freshly ground pepper to taste
1 medium-size green pepper, cored, seeded and coarsely chopped
1 cup finely chopped onions
1 teaspoon minced garlic
1 tablespoon chopped fresh oregano, or 2 teaspoons dried
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil

Steps:

Preheat the oven to 425 degrees.
Trim off the ends of the zucchini and core the tomatoes. Cut each into 10 slices. Arrange them with edges slightly overlapping, alternating the zucchini and tomatoes in a baking dish. Sprinkle with salt and pepper.
In a bowl, mix well the green pepper, onions, garlic, oregano and cheese.
Spread the mixture evenly over the zucchini and tomatoes, and sprinkle with oil.
Place in the oven and bake 20 to 25 minutes until the tops are lightly browned.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 539 milligrams, Sugar 6 grams

ELEGANT ZUCCHINI AND TOMATOES

Elegant Zucchini and Tomatoes image

This is a quick and easy vegetable dish my mother made frequently, using vegetables fresh from our garden. Almost any type of cheese can be substituted if your family doesn't care for blue cheese.

Provided by DOUGGEE

Categories Side Dish Vegetables Tomatoes

Time 25m

Yield 8

Number Of Ingredients 8

Ingredients

2 slices bacon
8 small zucchini, cut into 1/2 inch slices
½ red onion, thinly sliced
1 pinch salt
2 medium tomatoes, cut into wedges
⅛ teaspoon dried basil
ground black pepper to taste
¼ cup crumbled blue cheese

Steps:

Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Crumble, and return to pan. Add zucchini, onion, and salt to the bacon; cook, stirring frequently, until zucchini is tender-crisp. Add tomato wedges, basil, and ground black pepper; heat, stirring gently, until tomatoes are warm.
Using a slotted spoon, transfer vegetable mixture to a serving bowl. Top with crumbled blue cheese.

Nutrition Facts : Calories 71.7 calories, Carbohydrate 5.4 g, Cholesterol 7.9 mg, Fat 4.6 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 1.9 g, Sodium 130.6 mg, Sugar 2.9 g

TOMATO ZUCCHINI BAKE

Tomato Zucchini Bake image

My family likes this at the holiday time or anytime we can all get together because it tastes like pizza and they get their veggies. Pairs well with Gallo FAmily Vineyards Chardonnay.

Provided by Taste of Home

Time 45m

Yield 8-10 servings.

Number Of Ingredients 6

Ingredients

6 medium zucchini, cut into 1/4-inch slices
1 can (14-1/2 ounces) Italian stewed tomatoes
1 can (8 ounces) tomato sauce
1 tablespoon dried oregano or Italian seasoning
3 cups (12 ounces) shredded mozzarella cheese
Garlic salt to taste

Steps:

Coat a 2 qt. baking dish with cooking spray. Add zucchini and sprinkle with garlic salt to taste. Combine stewed tomatoes, tomato sauce and oregano; pour over zucchini. Sprinkle with cheese. Bake, uncovered, at 350° for 30 minutes or until zucchini is tender and cheese begins to brown.

Nutrition Facts :