Zucchini With Fire Roasted Tomatoes Recipes

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FIRE ROASTED TOMATO AND ZUCCHINI VEGAN PASTA



Fire Roasted Tomato and Zucchini Vegan Pasta image

This fantastic blend of fresh vegetables, fire roasted tomatoes and peppers, and pasta can be modified to include any seasonal vegetables. It's easy, healthy and delicious! You can find fire-roasted tomatoes and fire-roasted peppers at most grocery store olive bars, including Whole Foods. If you don't have access to these, you can make your own, substitute sun-dried tomatoes, or substitute fresh versions. The beautiful thing about veggies is that there's no "right" way to do things! You can also substitute basil or oregano paste or powder for the fresh version, if you need to - but fresh is best!

Provided by Mountain Bike Mom

Categories     One Dish Meal

Time 15m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 15

16 ounces bow tie pasta
1 1/2 tablespoons olive oil
1 large sweet onion, sliced into bite-sized pieces
1/2 red onion, sliced into bite-sized pieces
1 cup fire-roasted tomatoes, diced
1/2 cup fire-roasted sweet red pepper, diced
8 ounces mushrooms, quartered
1 large zucchini, cut into quarter slices
1 large yellow squash, cut into quarter slices
6 ounces tomato paste
1/2 cup red wine
1/2 cup Italian dressing
3 fresh garlic cloves
fresh basil, to taste
fresh oregano, to taste

Steps:

  • Cook pasta according to directions on box. Do not overcook.
  • Saute onions in olive oil in large sauce pan.
  • When onions begin to brown, add mushrooms, zucchini and squash. Add garlic, basil and oregano. Continue to lightly saute.
  • Add fire-roasted tomatoes and peppers and stir.
  • Add tomato paste, red wine and Italian dressing. Turn to low and simmer for three to five minutes.
  • Serve over bow tie pasta.

Nutrition Facts : Calories 469.5, Fat 12.9, SaturatedFat 2.4, Cholesterol 63.8, Sodium 582.1, Carbohydrate 72.8, Fiber 6.5, Sugar 11.9, Protein 15.3

ROASTED ZUCCHINI & TOMATOES



Roasted Zucchini & Tomatoes image

This is such an easy summer side dish! Below is my basic method. See the notes for lots of variations!

Provided by One Lovely Life

Categories     side dish

Time 53m

Number Of Ingredients 6

4 medium zucchini, quartered lengthwise and sliced
2 cups baby tomatoes (grape tomatoes or cherry tomatoes)
1 - 1 1/2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
1/2 teaspoon salt (or, to taste)
1/2 teaspoon pepper (or, to taste)

Steps:

  • In a large bowl, toss zucchini and tomatoes with a drizzle of olive oil and stir to coat. Stir in balsamic vinegar, and add a generous sprinkle of salt and pepper.
  • Spread veggie mixture out onto a baking sheet. Roast at 375 degrees for 30-45 minutes, or until you've reached your desired doneness (30 minutes will give you a more crisp-tender texture, while 45 minutes will give you some caramelization on the tomatoes that I like)

Nutrition Facts : ServingSize 1/4 recipe, Calories 68 calories, Sugar 3 g, Sodium 296.5 mg, Fat 5.5 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 4.7 g, Fiber 1.3 g, Protein 1.1 g, Cholesterol 0 mg

ZUCCHINI WITH FIRE ROASTED TOMATOES



Zucchini With Fire Roasted Tomatoes image

Make and share this Zucchini With Fire Roasted Tomatoes recipe from Food.com.

Provided by kristiesnell

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

2 tablespoons olive oil
3 large zucchini, cut into 3 x 1/4 inch sticks
1 (14 1/2 ounce) can fire-roasted tomatoes
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Steps:

  • In a large skillet, heat olive oil over medium heat.
  • Add zucchini, tomatoes, salt, and pepper.
  • Cook until zucchini are tender.
  • Serve immediately.

GRILLED CHICKEN BREASTS WITH FIRE ROASTED TOMATO SAUCE ROASTED ZUCCHINI WITH OREGANO AND LEMON



Grilled Chicken Breasts with Fire Roasted Tomato Sauce Roasted Zucchini with Oregano and Lemon image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

Cooking spray
8 boneless, skinless chicken breast halves
Salt
Freshly ground black pepper
12 Roma (plum) tomatoes, halved
4 medium zucchini, halved lengthwise
1 lemon, juice and zest
1 teaspoon dried oregano
2 tablespoons balsamic vinegar
2 teaspoons hot sauce
1 teaspoon chili powder

Steps:

  • Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.
  • Season chicken with salt and pepper and place on prepared baking sheet. Arrange tomatoes on second baking sheet. Arrange zucchini next to tomatoes, flesh side up. Season tomatoes and zucchini with salt and pepper. Season zucchini with lemon juice, lemon zest and oregano. Place everything in the oven and roast 30 minutes.
  • In a blender, combine 6 roasted tomatoes, balsamic vinegar, hot sauce, and chili powder. Process until smooth. Serve 4 chicken breast halves with this meal, smothered in roasted tomato sauce. Serve half of the zucchini and reserve the extra chicken, tomatoes and zucchini for other meals.

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

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

ELEGANT ZUCCHINI AND TOMATOES



Elegant Zucchini and Tomatoes image

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

2 slices bacon
8 small zucchini, cut into 1/2 inch slices
½ red onion, thinly sliced
1 pinch salt
2 medium tomatoes, cut into wedges
⅛ teaspoon dried basil
ground black pepper to taste
¼ cup crumbled blue cheese

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 ROUNDS WITH ROASTED TOMATOES



Zucchini Rounds with Roasted Tomatoes image

The heady flavors of Provence come together in this side dish, which can be assembled up to four hours ahead and reheated at the last minute.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 15

1 1/2 pounds (2 pints) cherry tomatoes
9 garlic cloves
1 1/2 teaspoons sugar
Coarse salt and freshly ground pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 sprigs thyme
3 sprigs marjoram
2 zucchini, cut into 1/2-inch-thick rounds
1/4 cup water
Baking soda
2 sprigs basil
3 tablespoons pine nuts
2 tablespoons capers, rinsed
1/3 cup Nicoise olives, pitted
1 lemon

Steps:

  • Preheat oven to 400 degrees. Toss together tomatoes, 4 garlic cloves, the sugar, 1/2 teaspoon salt, 3 tablespoons oil, the thyme, and marjoram in a large ovenproof skillet (preferably cast-iron). Transfer skillet to oven, and roast until tomatoes are soft and starting to burst, about 30 minutes. Leave oven on.
  • Heat 2 tablespoons oil in a large skillet over medium heat. Season zucchini with salt, and arrange in a single layer in skillet. Add water, 2 pinches baking soda, and the basil. Cook, turning often, until water evaporates and zucchini is tender but not mushy, 15 to 20 minutes. Transfer to a baking dish.
  • Heat remaining tablespoon oil in a medium saute pan over medium heat. Smash remaining 5 garlic cloves, and add to pan. Add pine nuts, and cook, stirring until toasted, about 3 minutes. Add capers, and cook 1 minute. Stir in olives. Using a slotted spoon, transfer tomatoes to pan; discarding tomato juices, whole garlic cloves, and herbs. Season with pepper, and stir.
  • Arrange zucchini in a single layer in baking dish. Spoon heaping mounds of tomato mixture onto each, and pour any juices over tops. Heat rounds in oven until warm, about 10 minutes. Finely grate lemon over rounds.

GARDEN-STUFFED ZUCCHINI BOATS



Garden-Stuffed Zucchini Boats image

Not only are these boats a delightful way to get your veggies, they're basically a one-dish meal that covers all the bases-just grab your favorite garden goodies and add any spices or mix-ins you like. -Janie Zirbser, Mullica Hill, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 3 servings.

Number Of Ingredients 17

3 medium zucchini
3/4 pound ground beef
3/4 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves, minced
1-1/2 cups water, divided
3/4 cup canned fire-roasted diced tomatoes or chopped fresh tomatoes (with seeds and juices)
1/2 cup chopped roasted sweet red peppers
1/3 cup chopped fresh mushrooms
1/4 cup uncooked ditalini or other small pasta
2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1 cup shredded Italian cheese blend, divided
Pasta sauce, optional

Steps:

  • Preheat oven to 350°. Halve zucchini lengthwise; place cut sides down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell., Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is al dente, 12-15 minutes. Stir in Parmesan cheese., Spoon mixture into zucchini shells. Place in an ungreased 13x9-in. baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour remaining water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce if desired.

Nutrition Facts : Calories 489 calories, Fat 24g fat (12g saturated fat), Cholesterol 103mg cholesterol, Sodium 992mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 4g fiber), Protein 36g protein.

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