Tomato Zucchini Bake Recipes

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ROASTED GARLIC ZUCCHINI AND TOMATOES



Roasted Garlic Zucchini and Tomatoes image

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.

Provided by SweetBasil

Categories     Side Dish     Vegetables     Tomatoes

Time 33m

Yield 4

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

Steps:

  • 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.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 9.5 g, Cholesterol 8.8 mg, Fat 16.8 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 165.2 mg, Sugar 4.7 g

ZUCCHINI TOMATO BAKE



Zucchini Tomato Bake image

This amazing Zucchini Tomato Bake from Delish.com is the best way to celebrate summer!

Categories     zucchini tomato bake     zucchini recipe     tomato recipe     baked zucchini     baked tomato

Time 45m

Yield 4

Number Of Ingredients 8

1 lb. zucchini (about 3 medium), chopped
1 pt. cherry tomatoes, preferably multi-colored, halved
2 cloves garlic, minced
Extra-virgin olive oil, for drizzling
kosher salt
Freshly ground black pepper
1/3 c. freshly grated Parmesan
2 tbsp. torn basil, for garnish

Steps:

  • Preheat oven to 350°.
  • In a large bowl, combine zucchini, tomatoes, garlic and a drizzle of olive oil. Season with salt and pepper and toss to coat.
  • Transfer vegetables to a small baking dish, then sprinkle with Parmesan. Bake until golden, 33 to 35 minutes.
  • Garnish with basil and serve.

ZUCCHINI TOMATO BAKE



Zucchini Tomato Bake image

This flavorful side makes the most of those bountiful tomatoes and zucchinis. Melted Swiss cheese and sour cream lend a touch of decadence to this healthy and appealing dish. - Tina Repak Mirilovich, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 11

1 medium onion, chopped
1 tablespoon butter
3 medium zucchini (about 1 pound), shredded and patted dry
3 medium tomatoes, seeded and chopped
1 cup shredded reduced-fat Swiss cheese, divided
1/3 cup reduced-fat sour cream
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons shredded Parmesan cheese

Steps:

  • In a large nonstick skillet, saute onion in butter until tender. Transfer to a large bowl. Add the zucchini, tomatoes, 1/2 cup Swiss cheese, sour cream and seasonings; mix well., Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and remaining Swiss cheese. Bake, uncovered, at 350° for 25-30 minutes or until vegetables are tender.

Nutrition Facts : Calories 113 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 321mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

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

ZUCCHINI, ONION AND TOMATO BAKE



Zucchini, Onion and Tomato Bake image

The flavors in this dish really work together, there are never any leftovers and everyone always wants the recipe. Enjoy!!!

Provided by cajun chef in Louis

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

3 -4 zucchini
1 -2 large white onion
olive oil
2 large ripe tomatoes
parmesan cheese
salt and black pepper

Steps:

  • Slice onions into thin rings and saute in olive oil until clear.
  • Slice zucchini into thin round slices, do the same with the tomatoes.
  • Into a Pyrex dish (the size depends upon how much zucchini you have) layer as follows: (you should have 3 layers).
  • One layer of zucchini (do not overlap).
  • Thin layer of sautéed onions in olive oil.
  • Tomatoes.
  • Sprinkle with parmesan cheese.
  • salt and black pepper (I use quite a bit).
  • Keep layering until you have parmesan cheese on top (put quite a bit on the top layer, again with salt and pepper) then bake in 350 oven for about 45 minutes or until brown around the sides and bubbly and the zucchini is clear.

Nutrition Facts : Calories 56.4, Fat 0.7, SaturatedFat 0.2, Sodium 17.8, Carbohydrate 11.6, Fiber 3.2, Sugar 7.7, Protein 3

LAYERED ZUCCHINI AND TOMATO BAKE



Layered Zucchini and Tomato Bake image

Got this from a section in the paper that had ideas for things to do with tomatoes. It's not exactly a recipe in that it has no measures. The amounts I listed are just ballpark amounts to get the recipe idea to become public here.

Provided by Oolala

Categories     Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 -3 fresh tomatoes, sliced
2 -3 large zucchini, sliced into coins
2 tablespoons olive oil, to brush the veggies
1/2 teaspoon dried oregano (to taste)
1/2 teaspoon basil (to taste)
salt, to taste
fresh ground black pepper, to taste
1/4 cup parmesan cheese, grated

Steps:

  • Preheat oven to 400 degrees F.
  • You can use any amounts you like but this is what you do: oil a shallow baking dish and cover the bottom of the dish with alternating slices of zucchini and tomato.
  • Mix the olive oil and herbs together and brush this generously over the slices arramged in the baking dish.
  • Add salt and pepper.
  • Sprinkle the top with freshly grated Parmesan cheese and bake until cooked through, about 15 minutes or so, check so the cheese doesn't burn.

Nutrition Facts : Calories 125.5, Fat 9.2, SaturatedFat 2.2, Cholesterol 5.5, Sodium 111.7, Carbohydrate 7.8, Fiber 2.4, Sugar 5.7, Protein 4.9

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

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 :

BAKED ZUCCHINI WITH TOMATOES



Baked Zucchini With Tomatoes image

Provided by Pierre Franey

Categories     easy

Time 45m

Yield 4 servings

Number Of Ingredients 9

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

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