Zucchini And Tomatoes Baked With Fontina Recipes

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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 AND TOMATOES BAKED WITH FONTINA



Zucchini and Tomatoes Baked With Fontina image

Al Forno recipe that I've made several times now and always tastes wonderful. I do substitute Mozzorella for the Fontina since I can never find Fontina

Provided by SRF68

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

6 medium zucchini (as straight as possible)
2 garlic cloves, chopped
2 tablespoons olive oil, plus extra for sprinkling
1 pint cherry tomatoes, halved
3 -4 tablespoons dry breadcrumbs
8 ounces Fontina cheese, sliced
sea salt & freshly ground black pepper

Steps:

  • Grease a shallow ovenproof dish. Preheat the oven to 325 degrees.
  • Halve the zucchini lengthwise and trim a little off the uncut sides so that they will sit still like boats. Using a teaspoon, scoop out the soft-seeded centers. Arrange the boats in a row in the prepared dish.
  • Put the garlic, olive oil, salt and pepper in a bowl, stir well, then brush over the cut surfaces of the zucchini. Arrange the halved tomatoes in the grooves. Season well, then sprinkle with olive oil and bread crumbs. Bake for 30 minutes.
  • Remove from the oven and arrange the cheese over the zucchini and tomatoes. Return the dish to the oven for another 10 minutes to melt the cheese. Serve immediately while the cheese is still bubbling.

Nutrition Facts : Calories 241.7, Fat 16.9, SaturatedFat 8, Cholesterol 43.9, Sodium 349, Carbohydrate 11.8, Fiber 2.9, Sugar 5.5, Protein 13

ZUCCHINI CASSEROLE WITH FONTINA CHEESE



Zucchini Casserole with Fontina Cheese image

Easy to prepare summer squash side dish baked in a creamy cheese sauce topped with french fried onions.

Provided by Dave

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 40m

Yield 6

Number Of Ingredients 4

3 small zucchini, sliced
1 (10.75 ounce) can condensed golden mushroom soup
1 cup shredded fontina cheese
1 cup French fried onions

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
  • Arrange zucchini slices in the bottom of the baking dish; spread with mushroom soup. Top with fontina cheese and sprinkle with fried onions.
  • Bake in preheated oven until mushroom soup is bubbly and cheese is melted, about 30 minutes.

Nutrition Facts : Calories 352.1 calories, Carbohydrate 22.3 g, Cholesterol 22.9 mg, Fat 25.8 g, Fiber 1.1 g, Protein 6.1 g, SaturatedFat 9.2 g, Sodium 830.1 mg, Sugar 1.7 g

BAKED ZUCCHINI AND TOMATOES WITH CHEESE



Baked Zucchini and Tomatoes With Cheese image

Enjoy this zucchini and tomato dish with grilled meat, fish, or chicken. The vegetables are baked with fresh tomatoes and a melty cheese topping.

Provided by Diana Rattray

Categories     Side Dish

Time 50m

Yield 6

Number Of Ingredients 10

4 small zucchini , ends removed, cut crosswised into 1/2-inch slices
2 large tomatoes, cored, sliced into slices, and quartered
1 small onion, peeled and finely chopped
3 cloves garlic, finely minced
1/2 teaspoon kosher salt
1/2 teaspoon dried basil
1/8 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
8 ounces fontina cheese, shredded
1/4 cup shredded Parmesan cheese

Steps:

  • Gather the ingredients.
  • 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.
  • Top with fontina cheese and sprinkle with Parmesan cheese; continue baking for 10 to 15 minutes longer.

Nutrition Facts : Calories 257 kcal, Carbohydrate 8 g, Cholesterol 40 mg, Fiber 2 g, Protein 12 g, SaturatedFat 9 g, Sodium 415 mg, Sugar 4 g, Fat 21 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

ZUCCHINI AND FRESH TOMATO PIZZA WITH FONTINA



Zucchini and Fresh Tomato Pizza With Fontina image

A great way to use veggies fresh from the garden! With fennel basil, and fontina cheese, this is a taste treat!

Provided by Sharon123

Categories     Vegetable

Time 45m

Yield 2 14" pizzas

Number Of Ingredients 10

2 cups thinly sliced onions
3 cloves garlic, minced
2 teaspoons salt
2 teaspoons olive oil
2 teaspoons ground fennel
4 cups sliced zucchini, quarter lengthwise,then slice crosswise into bite-size pieces
4 cups chopped fresh tomatoes
1/4 cup chopped fresh basil
pizza dough (homemade or storebought)
2 cups grated Fontina cheese (optional)

Steps:

  • In a skillet saute the onions, garlic, and salt in the olive oil on medium heat for 7 to 10 minutes, until translucent.
  • Add the ground fennel and zucchini and cook until the zucchini starts to soften, 3 to 5 minutes.
  • Remove from the heat and add the tomatoes and basil.
  • Allow to cool somewhat and drain any excess liquid before spreading on the pizza crust.
  • Then top with cheese, if you wish, and bake according to the pizza crust directions.
  • Enjoy!

Nutrition Facts : Calories 225.6, Fat 6.5, SaturatedFat 1, Sodium 2372.6, Carbohydrate 39.3, Fiber 10.5, Sugar 22.5, Protein 8.7

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

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

BAKED ZUCCHINI WITH HERBS AND TOMATOES



Baked Zucchini With Herbs And Tomatoes image

Provided by Amanda Hesser

Categories     dinner, quick, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

10 firm baby zucchini, or 5 small zucchini, sliced lengthwise into 1/4-inch-thick sticks
1 small onion, chopped
2 scallions, white part only, thinly sliced
Leaves from 3 inner stalks celery
6 basil leaves
About 1/4 cup flour
2 whole ripe plum tomatoes, cored and coarsely chopped
Sea salt
1/3 cup extra virgin olive oil
Freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees. In a colander, combine zucchini, onion and scallions. Tear celery and basil leaves into small pieces and sprinkle on top. Sprinkle flour over all. Using one hand, press and toss ingredients together until well mixed and coated (it will get a little moist, but not gooey). Add tomatoes, season with salt and toss once more.
  • Pour half the olive oil into a medium baking dish or ceramic pie plate. Fill dish with zucchini mixture, then grind pepper over top. Sprinkle remaining oil on top, and place in oven. Bake for about 20 minutes, or until ingredients are just cooked, but firm.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 10 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 175 milligrams, Sugar 1 gram

SMASHED ZUCCHINI WITH CHICKPEAS AND PEANUTS



Smashed Zucchini With Chickpeas and Peanuts image

The contrasting flavors and textures in this dish might make you wonder - in a good way - "What is going on here?" First, raw zucchini is treated like cucumber, smashed and left to intensify with salt and lime juice. Next, it's showered with toasted chickpeas and peanuts, which are zingy from lime zest and citrusy spices like sumac or coriander. Offsetting the sweet crunch of zucchini and the fatty, crispy topping are thick rounds of jalapeño. Eat this quick mix with whole grains, tortillas or pita, yogurt, Cotija or another crumbly cheese, salad greens or soft-boiled eggs.

Provided by Ali Slagle

Categories     dinner, easy, lunch, weeknight, vegetables, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 1/2 to 2 pounds zucchini (about 3 to 4 medium)
1 jalapeño, halved lengthwise, stemmed and sliced into 1/8-inch-thick half-moons
2 limes, 1 zested and juiced, the other cut into wedges for serving
Kosher salt (such as Diamond Crystal)
1/4 cup extra-virgin olive oil, plus more for serving
1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas, rinsed and patted dry
1/4 cup roasted peanuts (salted or unsalted)
1 1/2 teaspoons ground sumac, coriander or a coriander-based spice blend like baharat or berbere

Steps:

  • Trim the zucchini ends and slice lengthwise into quarters. Position cut sides down, then smash with the side of your knife until craggy and split. Rip into 1/2- to 1-inch pieces. Transfer to a colander set in the sink, then toss with the sliced jalapeño, lime juice and 1 1/2 teaspoons salt. Let drain while you cook the chickpeas.
  • Heat the oil in a medium nonstick skillet over medium heat. Add the chickpeas and peanuts and cook, stirring occasionally, until the chickpeas are lightly browned and crisp, 5 to 10 minutes. Remove from heat and add the lime zest, sumac and a sprinkle of salt. Stir until fragrant, then taste and add more salt as needed.
  • Shake the zucchini to get rid of any excess liquid, then transfer to a platter or plates. Drizzle with a little olive oil, then top with the chickpeas. Get a spoonful of everything and taste. Add salt and a squeeze of lime until flavors are bright and zingy. Serve warm or at room temperature (although the chickpeas will become less crispy as they sit with the wet ingredients).

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