Zucchini Tomato Bake Recipes

ROASTED GARLIC ZUCCHINI AND TOMATOES

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.

ZUCCHINI TOMATO BAKE

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.

ZUCCHINI TOMATO BAKE

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.

TOMATO ZUCCHINI CASSEROLE

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.

ZUCCHINI, ONION AND TOMATO BAKE

Steps:

• Slice onions into thin rings and saute in olive oil until clear.
• Slice zucchini into thin round slices, do the same with the tomatoes.
• Into a Pyrex dish (the size depends upon how much zucchini you have) layer as follows: (you should have 3 layers).
• One layer of zucchini (do not overlap).
• Thin layer of sautéed onions in olive oil.
• Tomatoes.
• Sprinkle with parmesan cheese.
• salt and black pepper (I use quite a bit).
• Keep layering until you have parmesan cheese on top (put quite a bit on the top layer, again with salt and pepper) then bake in 350 oven for about 45 minutes or until brown around the sides and bubbly and the zucchini is clear.

LAYERED ZUCCHINI AND TOMATO BAKE

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.

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.

TOMATO ZUCCHINI CASSEROLE

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.

ZUCCHINI TOMATO BREAKFAST BAKE RECIPE - (3.7/5)

Steps:

• 1.Preheat oven to 400º F and lightly grease a 9x13-inch baking dish. 2.Heat olive oil in large skillet over medium heat and sauté onion and zucchini until tender. Stir in red pepper flakes, and season generously with salt and pepper. 3.Add beans, then stir until well combined and heated through. Transfer veggie mixture to baking dish and top with sliced tomatoes. 4.Whisk together eggs, salt, pepper, basil and shredded cheese in a large bowl. Pour mixture over the casserole ingredients. 5.Place baking dish in oven and bake for 30 minutes, or until egg is set, and casserole is lightly browned and puffy. Remove from oven and serve hot