ZUCCHINI TOMATO CASSEROLE
Even people who don't like zucchini can't seem to get enough of this full-flavored side dish. I always bring it to our family gatherings and potlucks because it goes well with any entree. -Cathy Johnston, Ranchester, Wyoming
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 224 calories, Fat 16g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 527mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.
TOMATO/ZUCCHINI CASSEROLE
Like it or Lump it! Zucchini (Courjette) is a fact of life, and true to its inherent squash quality, they do grow to an enormous size. What does one do with so much zucchini? Make zucchini bread for bake sales, for pot lucks, for gifts at Christmas, for hostess gifts. or make a lovely tomato/zucchini casseroles for a nice change. The addition of salt in this recipe is rather discretionary, given the salt factor in the cheeses. Govern yourself accordingly. Although the salt item is included in the recipe, personally, I omit it entirely (once again, because of the cheeses).
Provided by TOOLBELT DIVA
Categories Cheese
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
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 AND ZUCCHINI CASSEROLE
Use up extra garden veggies to make this zucchini casserole. It's packed full of fresh summer flavors and it comes together in four easy steps. Wondering how to make zucchini casserole? Sauté your zucchini, then combine with tomatoes and basil in a baking dish. Top off your zucchini and tomato casserole with a crispy Parmesan and breadcrumb topping. Then bake and enjoy!
Provided by Pillsbury Kitchens
Categories Side Dish
Time 1h
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 140, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 4 g, TransFat 0 g
TOMATO ZUCCHINI CASSEROLE
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
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 :
LIGHT SPICY ZUCCHINI AND TOMATO CASSEROLE
By quickly broiling the zucchini first, you can ensure all the pieces will be evenly cooked once they get baked with the tomato sauce.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 120 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 350 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 8 grams, Sugar 8 grams
TOMATO ZUCCHINI CASSEROLE
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
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 AND TOMATO CASSEROLE
A light, yummer summer dish with zucchini, tomato, and Romano cheese. Depending on your tastes and dietary restrictions, you can play with this recipe a lot. One of my favorite ways is to sprinkle cheese on the zucchini before adding the tomatoes.
Provided by ACSFRIEND
Categories Side Dish Vegetables Tomatoes
Time 55m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 79.9 calories, Carbohydrate 5.7 g, Cholesterol 11.6 mg, Fat 4.6 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 2.2 g, Sodium 162.4 mg, Sugar 3 g
ZUCCHINI HERB CASSEROLE
I've been making this casserole for almost 20 years and it's always a hit. Even my meat-eater husband likes it. Serve with a crusty French bread or soft breadsticks. Leftovers are great in an omelet the next day.
Provided by Debi Blair McGinness
Categories Side Dish Vegetables Tomatoes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
- Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
- Bake uncovered 20 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 16.5 g, Cholesterol 39.5 mg, Fat 17.5 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 8.7 g, Sodium 628.3 mg, Sugar 3.8 g
ZUCCHINI TOMATO BAKE
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
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
ROASTED GARLIC ZUCCHINI AND TOMATOES
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
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
TOMATO AND ZUCCHINI CASSEROLE WITH CRISP CHEDDAR TOPPING
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
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
CHEESY ZUCCHINI-TOMATO CASSEROLE
Make and share this Cheesy Zucchini-Tomato Casserole recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Cheese
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 dgrees.
- Butter a 2-qt baking dish.
- In a large skillet, heat about 2 tablespoons butter in a large skillet over medium-high heat.
- Add in zucchini, garlic, onion, dried basil and cayenne (if using) saute stirring until crisp-tender; drain well.
- In a bowl combine tomatoes, Velveeta cheese cubes, breadcrumbs, eggs and dried parsley flakes; mix to combine, then stir into the zucchini mixture.
- Stir 1-2 tablespoons butter.
- Season with salt and black pepper to taste.
- Transfer to a baking dish.
- Bake, uncovered for 25-30 minutes or until bubbly.
- Let stand 10 minutes before serving.
ZUCCHINI TOMATO CASSEROLE
Childhood recipe that my sisters and I would fight over for 2nd and 3rd helpings. Very simple yet flavorful.
Provided by Caryn
Categories Vegetable
Time 1h5m
Yield 1 9x13-inch casserole
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In a large pan, boil sliced zucchini until tender (about 8 minutes); drain.
- Butter a 9x13-inch casserole dish.
- Cover the bottom of the casserole dish with sliced tomatoes.
- Layer zucchini and onions.
- Season with salt and pepper.
- Sprinkle with parmesan cheese.
- Repeat layers.
- Top off the casserole with lots of parmesan cheese.
- Bake uncovered for 45 minutes.
Nutrition Facts : Calories 187.8, Fat 2.3, SaturatedFat 0.5, Sodium 59.2, Carbohydrate 38.8, Fiber 10.8, Sugar 25.7, Protein 10
POTATO, ZUCCHINI, AND TOMATO GRATIN
Drizzle fruity extra-virgin olive oil over thin slices of potato, zucchini, and tomato for a low-fat summery potato gratin. A sprinkling of cheese provides nutty flavor.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 9
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.
Nutrition Facts : Calories 175 g, Cholesterol 15 g, Fat 11 g, Fiber 5 g, Protein 8 g, Sodium 255 g
ZUCCHINI, TOMATO & CHEESE CASSEROLE
Got some zucchini that you need to use? This is the dish for you. I originally saw this recipe in Southern Living Magazine and then couldn't find the magazine when I wanted to cook it. I remembered basically what the ingredients were, just not the amounts. With some experimentation, I created a dish that tastes pretty delish! It's one of those dishes that makes people go back for seconds. Frying the zucchini before adding it to the casserole, helps to seal the moisture inside.
Provided by Julie in TX
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
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.
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