Tomatozucchini Casserole Recipes

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ZUCCHINI AND TOMATO CASSEROLE



Zucchini and Tomato Casserole image

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

4 zucchini, cubed
3 tablespoons chopped fresh dill weed
ground black pepper to taste
1 tablespoon margarine, melted
2 large tomatoes, sliced
1 tablespoon chopped fresh basil leaves
¾ cup grated Romano cheese

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

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



Tomato and Zucchini Casserole image

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

2 tablespoons olive oil
2 lb medium zucchini, halved lengthwise and cut into 1/2-inch slices (about 7 cups)
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons finely chopped garlic
1 cup grape tomatoes, halved
1/4 cup chopped fresh basil leaves
1 cup shredded Italian cheese blend (4 oz)
1/2 cup Progresso™ Italian style panko crispy bread crumbs
1/4 cup shredded Parmesan cheese
Additional chopped fresh basil leaves

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



Tomato/Zucchini Casserole image

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

3 medium zucchini, sliced thinly
2 large tomatoes, sliced thinly
1/4 cup butter
1 cup cheddar cheese, grated
1/3 cup parmesan cheese, grated
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 garlic cloves, minced fine
2 tablespoons onions, minced fine
1/2 cup breadcrumbs

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 GRATIN



Tomato and Zucchini Gratin image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 9

3 pounds ripe plum tomatoes
3 pounds firm zucchini
1/2 cup dried bread crumbs
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
Salt and freshly ground black pepper to taste
1/4 cup fruity olive oil

Steps:

  • Slice the tomatoes and zucchini into 1/4-inch thick round slices, as uniformly as you can. On a cookie sheet or ovenproof platter, overlap the tomato and zucchini in a decorative pattern, like red and green shingles on a gingerbread house. Blend all the dry ingredients together, then scatter them evenly over the tomatoes and zucchini. Sprinkle the olive oil on top and bake in a 375 degree oven until golden and crusty, about 20 minutes. Present the platter or sheet at the table, using a cake server or metal spatula to slide several overlapping pieces onto each diner's plate.;

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

LIGHT SPICY ZUCCHINI AND TOMATO CASSEROLE



Light Spicy Zucchini and Tomato Casserole image

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

2 pounds zucchini
Nonstick cooking spray, for greasing
Kosher salt and freshly ground black pepper.
Kosher salt and freshly ground black pepper.
1 teaspoon olive oil
2 cloves garlic, minced
1 red or green jalapeno, finely diced, seeded if desired
1 teaspoon chili powder
1/2 teaspoon ground cumin
One 14.5-ounce can no-salt-added fire-roasted diced tomatoes
1/3 cup crumbled Cotija cheese
2 tablespoons roughly chopped cilantro

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

ZUCCHINI TOMATO CASSEROLE



Zucchini Tomato Casserole image

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

1 lb zucchini, 1/4-inch slices
3 tomatoes, thinly sliced
1 onion, thinly sliced
parmesan cheese
salt and pepper

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

ZUCCHINI TOMATO CASSEROLE



Zucchini Tomato Casserole image

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

6 medium zucchini, diced (about 6 cups)
4 tablespoons butter, melted
2 medium tomatoes, diced
1 cup shredded cheddar cheese
1 cup Velveeta
1 cup soft bread crumbs
2 large eggs, beaten
2 tablespoons dried minced onion
3 tablespoons minced fresh parsley or 1 tablespoon dried parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

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 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

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From southernhomeexpress.com


HOW TO MAKE VEGAN TOMATO ZUCCHINI CASSEROLE WITH MOZZARELLA
2020-06-01 Pat the excess water off with kitchen paper and bake at 190C (375F) for 15 minutes. Let cool. While the veggies are baking, make tomato sauce (in case you decide to make one yourself) and vegan Parmesan. For tomato sauce: first, sauté the chopped onion with 2 tablespoons of water for 5 minutes. Then, add tomato puree, oregano, garlic powder ...
From nutriplanet.org


ITALIAN ZUCCHINI PASTA CASSEROLE - THE SOUTHERN LADY COOKS
2021-07-25 Preheat oven to 350 degrees. Cook pasta according to directions and set aside. Brown Italian sausage, green pepper, and onion in skillet. Add in zucchini, spices and tomato soup. Let simmer until zucchini is soft , about 3-4 minutes. In a 2 quart casserole dish combine pasta and meat mixture and stir in one cup of cheese.
From thesouthernladycooks.com


VEGAN ZUCCHINI TOMATO CASSEROLE - GIVE RECIPE
2021-08-13 Preheat oven to 350F (180C). Mix pureed tomato, garlic, parsley, green onions, lemon juice, vinegar, olive oil and spices in a medium bowl. Put zucchini slices in a large bowl and pour the pureed tomato mixture over them. Stir well using your hand so that each zucchini slice is coated with the red sauce.
From giverecipe.com


10 BEST PARMESAN ZUCCHINI AND TOMATO BAKE RECIPES - YUMMLY
2022-05-19 ZUCCHINI TOMATO BAKE Splendid Low-Carbing by Jennifer Eloff. basil, chopped onion, black pepper, zucchini, olive oil, grated Parmesan cheese and 3 more. Guided. Farmer's Market Vegetable Bake with Sharp Cheddar and Parmesan Yummly. small eggplant, nonstick cooking spray, grated Parmesan cheese and 7 more.
From yummly.com


TOMATO ZUCCHINI MOZZARELLA BAKE - NO PLATE LIKE HOME
2017-08-11 Instructions. Add ingredients to a separate bowl and stir until well combined. In a 11"x 8" x 3" or similar size casserole baking pan, layer in this order: spray with cooking oil, zucchini, tomato, parsley, salt and pepper, cheese, bread crumb topping. Bake in a 400F oven for 30 min covered with foil.
From noplatelikehome.com


CHEESY ZUCCHINI AND TOMATO CASSEROLE | SO DELICIOUS
Preheat the oven to 380 degrees F/190 degrees C. Peel the zucchini and slice it into cubes. Place them in a large bowl. Heat the vegetable oil in a skillet over medium heat. Add the garlic, onion, and season with salt. Cook until the onion is soft. Add the cooked onion and garlic over the zucchini cubes. Also add the tomatoes and season with ...
From sodelicious.recipes


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