Zucchini Tomato Casserole Recipes

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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 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

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 :

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 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

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 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

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.

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 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

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

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Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Baked Zucchini Squash Tomato Casserole : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


ZUCCHINI TOMATO CASSEROLE RECIPES - CREATE THE MOST ...
All cool recipes and cooking guide for Zucchini Tomato Casserole Recipes are provided here for you to discover and enjoy ... Cooking For Two Healthy Recipes Healthy Baked Meals Healthy Baking Ideas Easy Recipes. Easy Zucchini Casserole With Hamburger Easy No Bake Truffle Balls Easy Bake Dinner Ideas Easy Meatless Main Dish Recipes Easy One Pan Dinners Easy …
From recipeshappy.com


BAKED CHICKEN AND ZUCCHINI CASSEROLE WITH TOMATOES - LOW ...
2021-02-11 Butterfly slice each chicken breast in half to make four thin pieces. Season with garlic powder, salt and pepper. Brown chicken slices on each side in olive oil, about 2-3 minutes per side. Place in medium baking dish. Saute zucchini in pan until soft. Add diced tomato, basil, and oregano. Season with salt and pepper.
From lowcarbyum.com


HEALTHY ZUCCHINI TOMATO CASSEROLE RECIPE - THESE OLD COOKBOOKS
2020-09-08 Instructions. Melt butter in a large skillet; saute onion and peppers until just softened. Add diced zucchini and saute for 5 minutes. Add the wedged tomatoes, and cook for an additional 5 minutes or until tomatoes soften. Pour into a greased baking dish; sprinkle top with shredded Parmesan cheese.
From theseoldcookbooks.com


ZUCCHINI & TOMATO CASSEROLE RECIPE - CREATE THE MOST ...
Slow Cooker Creamy Potato Soup With Ham Low Fat Bean Soup Recipes Corn Chowder Soup Recipe Easy
From recipeshappy.com


ZUCCHINI, TOMATO AND POTATO CASSEROLE - FRUGAL MOM EH!
2021-02-11 Instructions. Preheat oven to 375°. Layer onions into a 10-inch quiche dish or pie dish. Toss together potatoes, zucchini, tomatoes with salt and pepper. Arrange potatoes and zucchini into separate layers over the onions and drizzle with 1 Tbsp oil. Arrange potatoes and zucchini and tomatoes in a single layer over this, alternating and ...
From frugalmomeh.com


ZUCCHINI TOMATO CASSEROLE - STOLENRECIPES.NET
2021-08-22 The ingredients for this recipe are: 6 medium zucchini, 4 tbsp butter, 2 medium tomatoes, 1 cup shredded cheddar cheese, 1 cup Velveeta cheese, 1 cup soft bread crumbs, 2 large eggs, 2 tbsp dried minced onion, 1 tbsp dried parsley, 1 tsp dried basil, ½ tsp garlic powder, ½ tsp salt and ½ tsp pepper
From stolenrecipes.net


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


SQUASH ZUCCHINI AND TOMATO CASSEROLE - RECIPES SIMPLE
2020-05-15 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. Pour olive oil over the vegetables and top with Parmesan cheese. Bake for 30 to 45 minutes depending on desired tenderness.
From recipessimple.com


ZUCCHINI AND TOMATO CASSEROLE RECIPE
Get one of our Zucchini and tomato casserole recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Zucchini and Feta Pizza With Fresh Mint and Preserved Lemon Do you want to know how to make an excellent zucchini and feta pizza with fresh mint and preserved dish? This recipe is . Bookmark. 45 min ; 1 Yield; 98% Cheesy …
From crecipe.com


PACKED WITH DELICIOUS VEGGIES, THIS CASSEROLE SATISFIES ...
Peel the onion. Slice the zucchini and mushrooms. Dice the onion and tomatoes. Layer half the vegetables in an 8-inch by 8-inch casserole or glass baking dish, mixing up the colors to create a festive look. Sprinkle the salt, garlic, basil, red pepper flakes and parsley over the veggies. Pour the olive oil over the veggies. Sprinkle half the ...
From 12tomatoes.com


ZUCCHINI TOMATO CASSEROLE WITH GROUND BEEF - THESE OLD ...
2020-07-31 Preheat oven to 400 degrees F. Spray a 13 x 9 inch baking dish with nonstick cooking spray. In the prepared dish, layer thinly sliced zucchini, diced onion, corn, and sliced tomatoes. Sprinkle with sugar, salt, pepper and dried oregano. Top with browned, seasoned ground beef, shredded cheese and bread crumbs.
From theseoldcookbooks.com


MEDITERRANEAN-STYLE BAKED ZUCCHINI CASSEROLE | THE ...
2018-09-27 This is a low-carb baked zucchini casserole with ground beef sauce (I used 97% fat-free ground beef, but you can use ground turkey as well.) The meat sauce is what lends this hearty zucchini casserole all the warmth and flavor. The sauce begins with aromatics (onions and garlic) along with the meat. And once the meat is perfectly browned, we ...
From themediterraneandish.com


ZUCCHINI AND TOMATO PARMESAN CASSEROLE – CAN'T STAY OUT OF ...
2013-09-24 Slice zucchini and tomatoes in 1/8-inch slices and place on paper towels. Sprinkle with salt. Allow vegetables to drain on paper towels for two to three hours if possible. In a mixing bowl, measure the cheddar cheese, ½ cup parmesan cheese, …
From cantstayoutofthekitchen.com


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