Zucchini And Tomato Casserole Recipes

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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 :

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.

ZUCCHINI TOMATO CASSEROLE



Zucchini Tomato Casserole image

Layers of baked Zucchini and Tomatoes coated with a creamy, cheesy blend and loaded with flavor!

Provided by Katerina | Diethood

Categories     Dinner     Side Dish

Time 35m

Number Of Ingredients 12

8 ounces whipped cream cheese
2 tablespoons milk
1 teaspoon dried basil
1/8 teaspoon ground nutmeg
2 average-size zucchinis, (sliced (you'll need about 6 to 7 cups of sliced zucchini))
salt and fresh ground pepper
2 large heirloom tomatoes, (sliced)
4 cloves garlic, (divided (about 1 tablespoon))
1 tablespoon chopped fresh basil, (divided)
1 cup Italian Blend Shredded Cheese
2 tablespoons butter, (cut up into 1/4-inch slices)
chopped fresh basil, (for garnish)

Steps:

  • Preheat oven to 375˚F.
  • Grease a 9-inch baking dish with a little butter. Set aside.
  • Prepare the cream cheese mixture by combining cream cheese, milk, basil, and ground nutmeg in a bowl. Set aside.
  • Layer half of the zucchini slices on the bottom of the baking dish.
  • Sprinkle with a bit of salt and pepper.
  • Add a layer of sliced tomatoes over the zucchini slices.
  • Sprinkle with half of the garlic and half of the fresh basil.
  • Add a layer of HALF of the cream cheese blend over the tomatoes; sprinkle with half of the shredded Italian cheese.
  • Repeat one more layer of zucchini slices; add a bit of salt and pepper.
  • Repeat one more layer of tomato slices; add the rest of the garlic and fresh basil.
  • Spread a layer of the remaining cream cheese mixture and sprinkle the rest of the shredded Italian cheese.
  • Dot with slices of butter.
  • Bake for 22 to 25 minutes, or until mixture is bubbly, browned, and veggies are tender.
  • Remove from oven and let stand 10 minutes.
  • Garnish with fresh basil; cut and serve.

Nutrition Facts : Calories 180 kcal, Carbohydrate 5 g, Protein 6 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 48 mg, Sodium 232 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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

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

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

POTATO, ZUCCHINI, AND TOMATO GRATIN



Potato, Zucchini, and Tomato Gratin image

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

5 teaspoons extra-virgin olive oil
2 garlic cloves, minced
1 pound Yukon gold potatoes, peeled
1 medium zucchini (about 8 ounces)
2 vine-ripened or other ripe tomatoes (about 3/4 pound), sliced into 1/4-inch rounds
1/4 teaspoon coarse salt
Freshly ground pepper
1 teaspoon finely chopped fresh thyme
2 ounces finely grated Cantal or cheddar cheese

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

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.

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

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

AIR FRYER ZUCCHINI, YELLOW SQUASH, AND ONION



Air Fryer Zucchini, Yellow Squash, and Onion image

This simple summertime side dish made in the air fryer comes together in a flash and pairs nicely with grilled meat. Best part is that the meat and veggies get done at the same time without heating up the house. Great way to utilize your abundant garden crop.

Provided by Soup Loving Nicole

Categories     Zucchini Side Dishes

Time 26m

Yield 4

Number Of Ingredients 6

1 pound zucchini, cut into 1/2-inch slices
½ pound yellow squash, cut into 1/2-inch slices
1 small onion, roughly chopped
1 tablespoon olive oil
1 teaspoon lemon pepper seasoning
½ teaspoon seasoned salt

Steps:

  • Place zucchini, yellow squash, and onion in a large bowl. Add olive oil, lemon pepper seasoning, and seasoned salt. Toss to coat until evenly combined.
  • Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
  • Place zucchini mixture in the basket of the air fryer making sure to not overcrowd (you may need to do this in two batches depending on the size of your air fryer).
  • Cook for 8 minutes. Shake basket and cook until vegetables are soft, about 8 minutes more.

Nutrition Facts : Calories 67 calories, Carbohydrate 8 g, Fat 3.8 g, Fiber 2.7 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 243.4 mg

CHEESY ZUCCHINI-TOMATO CASSEROLE



Cheesy Zucchini-Tomato Casserole image

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

4 tablespoons butter, divided
6 medium zucchini, diced, about 6 cups
1 small onion, finely chopped
1 tablespoon fresh minced garlic
1 teaspoon dried basil
1 pinch cayenne pepper (optional or to taste)
2 medium plum tomatoes, diced
1 cup shredded cheddar cheese
1 1/2 cups cubed Velveeta cheese
1 cup soft breadcrumbs
2 eggs, beaten
1 tablespoon dried parsley flakes (or to taste)
salt and black pepper (to taste)

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.

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TOMATO-POTATO-ZUCHINNI-SUMMER SQUASH “CASSEROLE” – PHITIP …
Caramelized onions line the bottom, while slices of zucchini, potato and tomato are arranged on top, overlapping slightly. We drizzled it with melted vegan margarine. This recipe was inspired and veganized from this recipe in Southern Living. NOTE: Keep in mind this is a crust-free casserole, so it’s low in calories but also is more of a ...
From phitip.com


LAYERED EGGPLANT, ZUCCHINI AND TOMATO CASSEROLE RECIPE
Step 1. Preheat the oven to 425°. Oil 2 large rimmed baking sheets. Put the zucchini slices on one sheet and the eggplant on the other. Brush the …
From foodandwine.com


ZUCCHINI CASSEROLE (WITH PANKO TOPPING) - SPEND WITH PENNIES
2020-07-28 Preheat oven to 375°F. Cook onion in olive oil (for the topping) until tender, about 5 minutes. Set aside. Slice tomatoes and place on paper towels to absorb liquid, about 2-3 minutes. Combine zucchini, Italian seasoning, olive oil and garlic in a bowl. Toss well and season with salt and pepper.
From spendwithpennies.com


51 BEST ZUCCHINI RECIPES - PARADE.COM
2022-06-21 Monterey Jack Turkey Burgers with Zucchini-Tomato Sauté. The Monterey Jack cheese mixed into the ground turkey helps make these patties flavorful and moist. This dish has six main ingredients ...
From parade.com


WHOLE30 ZUCCHINI, TOMATO, AND SAUSAGE CASSEROLE
2021-11-09 Instructions. PREHEAT your oven to 400 degrees Fahrenheit. ADD ghee or coconut oil to a large stockpot or Dutch oven and bring to medium heat. Add onion and garlic and sauté until it begins to soften, about 3 minutes. ADD sausage and break up well with a wooden spoon.
From whole30.com


ZUCCHINI TOMATO BAKE - IFOODREAL.COM
2021-02-26 How to Make Baked Zucchini and Tomatoes. Preheat oven to 350F/175C: And spray an 8 x 8 or 9 x 11 baking dish with cooking spray. Then, set aside. Combine the ingredients: In a large mixing bowl, add all ingredients, except the fresh parsley/basil. Stir to combine.
From ifoodreal.com


TOMATO, POTATO, ZUCCHINI, SUMMER SQUASH “CASSEROLE” RECIPE
2020-05-22 STEP 1: Preheat the oven to 400 degrees.Finely dice the onion and mince the garlic. Sauté onions in a skillet with olive oil until softened (roughy 5 minutes) then add the garlic until fragrant (about 1-2 minutes).
From everybodylovesitalian.com


ZUCCHINI, TOMATO, AND ONION CASSEROLE - GLUTEN FREE RECIPES
Arrange the zucchini slices, tomato slices, and onion slices in alternating layers in the prepared baking dish. Melt the butter in a saucepan over medium-low heat; stir the vinegar, garlic salt, basil, and mustard into the melted butter.
From fooddiez.com


SQUASH ZUCCHINI AND TOMATO CASSEROLE - RECIPES SIMPLE
2020-06-19 Instructions. Preheat oven to 350 degrees. Spray a square baking dish with non-stick cooking spray. Lay sliced vegetables on a flat surface. Mix dry seasonings together and sprinkle over vegetables. Stack vegetables, alternating zucchini, yellow squash, and tomato, and stand in the baking dish creating three to four rows.
From recipessimple.com


CHEESY ZUCCHINI CASSEROLE WITH TOMATOES - THE GOOD HEARTED …
2022-05-27 Instructions. Preheat oven to 375°F | 190°C. Butter a 1½ or 2-quart casserole dish, or spray with non-stick cooking spray. Melt butter in a medium skillet over medium heat. Add onions and cook, stirring frequently, until the are translucent; about 7-8 minutes. Add chopped garlic and cook 1 minute more.
From thegoodheartedwoman.com


ZUCCHINI AND TOMATO CASSEROLE RECIPE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


ZUCCHINI TOMATO CASSEROLE - THE SOUTHERN LADY COOKS
2011-09-01 1 teaspoon salt. 1/2 teaspoon pepper. 1 teaspoon garlic powder. 1 teaspoon parsley flakes. In a small bowl mix all the spices and salt and pepper, set aside. Spray a baking dish with cooking spray (I used a 9 x 9) add a layer of chopped onion, zucchini slices, tomato slices, cheese, and bread crumbs. Sprinkle with spice mixture.
From thesouthernladycooks.com


SQUASH, ZUCCHINI, AND TOMATO BAKE | LARGEFAMILYTABLE.COM
Preheat oven to 350 degrees. Spray a square baking dish with non stick cooking spray. Lay sliced vegetables on a flat surface. Mix dry seasonings together and sprinkle evenly on vegetables. Stack vegetables, alternating zucchini, yellow squash, and tomato and place in baking dish making 3 to 4 rows. Pour olive oil evenly over rows of vegetables ...
From largefamilytable.com


OVEN BAKED ZUCCHINI AND TOMATO CASSEROLE RECIPE - EAT SIMPLE …
Instructions. Preheat oven to 375F. Lightly oil 8x8 baking pan. In baking pan add: a layer of sliced zucchini, a layer of sliced tomatoes, sprinkle ¼ teaspoon sea salt, sprinkle pinch black pepper, 1 teaspoon garlic, ¼ cup chopped walnuts, ¾ teaspoon fresh thyme, ½ cup Parmesan cheese. Repeat until all ingredients are gone.
From eatsimplefood.com


ZUCCHINI TOMATO CASSEROLE - HEALTHYBEAT
Preheat oven to 350*. Spray an 8 x 8-inch baking dish with non-stick spray. Place onions on the bottom of the baking dish. Layer half the zucchini on top of the onions. In a small bowl, mix together garlic, spices, salt, pepper, and 1/2 oz. cheese. Sprinkle half of the spice mixture over the zucchini. Layer with remaining zucchini and spice mix.
From healthybeat.com


BAKED ZUCCHINI AND TOMATOES WITH CHEESE RECIPE
2021-12-20 Preheat oven to 350 F. Grease a 2-quart baking dish. In a large bowl, combine zucchini and tomatoes; sprinkle with finely chopped onion, minced garlic, salt, basil, and pepper. Toss vegetables to blend thoroughly; drizzle with olive oil and toss again to coat vegetables. Transfer vegetables into prepared baking dish. Bake for 25 minutes.
From thespruceeats.com


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