STEWED ZUCCHINI AND TOMATOES
Zucchini, tomatoes and green peppers star in this make-ahead dish that offers a fresh take on traditional vegetable sides. Bubbly cheddar cheese adds a down-home feel. -Barbara Smith, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 3h50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place zucchini in a greased 3-qt. slow cooker. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer with onion, green pepper and tomatoes. In a small bowl, combine the soup, basil and remaining salt and pepper; spread over tomatoes., Cover and cook on low for 3-4 hours or until vegetables are tender. Sprinkle with cheese. Cover and cook 30 minutes longer or until cheese is melted. If desired, top with fresh basil.
Nutrition Facts : Calories 126 calories, Fat 6g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 678mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
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
LAYERED ZUCCHINI AND TOMATO BAKE
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
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
ZUCCHINI AND SEMI-DRIED TOMATO SLICE/BAKE
A recipe modified from Sally Wise from her cookbook "From My Kitchen to Yours". This slice can be served hot or cold and can be made gluten-free or not. You can leave out the bacon for a vegetarian dish
Provided by Jubes
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 170°C Grease and line an 18cm x 28cm slice tin with baking paper.
- Whisk the eggs lightly in a large bowl.
- Add all remaining ingredients and mix well.
- Pour the mixture into the prepared tin and bake for 30-35 minutes, or until the slice is set.
- Remove the slice from the oven and allow to stand for 5-10 minutes.
- Cut into squares to serve.
Nutrition Facts : Calories 551.4, Fat 44.5, SaturatedFat 13.8, Cholesterol 202.2, Sodium 805.1, Carbohydrate 19.4, Fiber 2.1, Sugar 4.5, Protein 19.2
ELEGANT ZUCCHINI AND TOMATOES
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
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
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
BAKED ZUCCHINI WITH TOMATOES
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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